CREME FRAICHE
Creme fraiche is really easy to make. Here's a recipe: 1 cup whipping cream mixed with 2 tablespoons buttermilk. Combine well in glass jar and cover. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well and refrigerate. Use within 10 days.
>> To make crème fraîche, combine 1 cup heavy cream with 2 tablespoons buttermilk, stir, cover with plastic wrap, and leave at room temperature for 12 to 24 hours, or until it has become very thick. Refrigerate, and it will become even thicker.
250 ml de creme liquide mélangee avec 30 ou 40 ml de babeurre. Laisser 24 h à temperature ambiante. Puis refrigerer. La creme va continuer à épaissir au frigo.
(on peut aussi utiliser du babeurre congelé (je le congele en cubes dans un bac à glacons).
Essayez, c'est bon !