Subject: Creme Fraiche
From: Unicorn (unicorn@indenial.com)
Date: Sun Sep 17 2000 - 09:15:46 EDT
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F O O D F U N N Y
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Thanks to reader Dolores Spoonmore for this one. If this doesn't make
you groan out loud, seek medical attention immediately.
Why does a milking stool only have three legs? Because the cow has
the udder.
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T O D A Y ' S R E C I P E
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Real creme fraiche is virtually impossible to obtain in the United
States because the law requires that cream be pasteurized, which kills
the naturally occurring bacteria that turn the cream into a thick,
velvety gift of nature. This recipe produces a very good facsimile
whose advantage is that it can be boiled in soups and sauces without
curdling like regular cream. It is also delicious spooned over
cobblers, puddings, and fresh fruit.
Creme Fraiche
1 cup (250 ml) whipping cream
1 Tbs (15 ml) buttermilk
Combine the cream and buttermilk in a glass bowl and allow to sit
covered at room temperature for 8 to 24 hours, until very thick. Stir
and store covered in the refrigerator for up to 10 days. Makes 1 cup
(250 ml).
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