* Exported from MasterCook *

CREME FRAICHE2

Recipe By :
Serving Size : 8 Preparation Time :24:00
Categories : 0-5G Low Carb new
Sauces Dressings All Purpose

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups heavy cream
1 cup buttermilk

On a good warm day, simply whisk these together, cover container and let stand for 8-12 hours, or until thickening seems to have started.
Temperatures of 80-90F are ideal.
When days are cooler, give fermentation a boost by warming the mixture
in a saucepan, until it reaches 85F. Then let stand at room temperature
for up to 8 hours. Thickening takes place slowly, and you'll notice
that the flavor intensifies as thickening progresses.
Once thickened, Creme Fraiche should be refrigerated. For a new batch,
use Creme Fraiche as the starter, instead of buttermilk, yogurt or sour
cream.



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Per Serving (excluding unknown items): 218 Calories; 22g Fat (90.3% calories from fat); 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 83mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Non-Fat Milk; 4 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0

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