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Jim Dixon

GC,

I've only recently discovered your site, and I'm enjoying what I'm reading. Back when I actually got stats from my ISP, my creme fraiche page was always in the top 10 for visits. I uses yogurt (specifically Nancy's from the Springfield Creamery here in Oregon because it has live cultures) instead of buttermilk and get great results. Organic heavy cream also seems to be higher in butterfat. No matter how you make it, a dollop makes damn near everything taste better. Here's my recipe:

http://realgoodfood.com/creme_fraiche.html

Jim

Skeen

Homemade butter is good, too. All you need is 8 minutes, your stand mixer and some good-quality cream. Add a pinch of sea salt to the butter after it's formed -- and after setting aside the buttermilk for drinking.

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