Crème Fraîche

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Crème Fraîche

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Old 02-10-2012, 06:18   #1
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Join Date: Feb 2012
Location: Bainbridge Island,WA, US
Posts: 276

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Type 2
Diagnosed in 2009

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I have to convert you guys to making crème fraîche. It's pure cream, cultured to be very slightly sour, much less so than sour cream. Cream has 6.5 gms of carbs per cup, and you know you won't eat a whole cup! To me 1/4 cup or maybe 1/3 cup is a serving.

2 cups heavy cream (the best-tasting cream you can find, organic if possible)
1/4 cup buttermilk (get one with live cultures, organic if possible)

Mix together in a jar, cover, and set on the counter in a warm room for 24-36 hours, until nicely thickened. Refrigerate and eat. Now, when you have about 1/4 cup left in your jar, add 2 cups more cream and repeat, and keep doing that forever. Your first batch will taste a lot like buttermilk, but each successive batch will mellow out until after 3-4 times you have an incredibly luscious thick cream to eat instead of yogurt.

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