Cloudy with a chance of cloudy is the forecast for today’s weather. What to do? What to do? Make Creme fraiche of course. Nothing cheers a day like cream in my creme I find.
Here is how to make this delectable and delicate fermented sauce that will not curdle when cooked and tastes like a creamy, slightly tart cloud.
Pour into a glass bowl and then mix the following:
1 Cup heavy cream
1/4 Cup buttermilk
1 Tablespoon fresh lemon juice
Allow to sit at room temperature and impatiently wait for the magic to happen. Use and/or serve.
*The “magic” takes 8-24 hours so do this before you journey to the Land of Nod.
Avid home cook and passionate instructor