Let’s Make Creme Fraiche!

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My day started off by finishing
A Clockwork Orange by Burgess and preparing a salad to take to my mother for brunch using homemade Burrata, and the lovely basil and tomatoes that have been growing uncontrollably in my garden!
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I too had some Burrata with garlic crisps and then it donned on me I had to figure out what to do with the extra buttermilk I had purchased.
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Being that I always have heavy cream available I decided what better idea than to make creme fraiche!
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Creme Fraiche is one of my favorite dairy products! It’s a sweeter and creamier version of sour cream, like a mix between sour cream and marscapone cheese. It goes great tossed in pasta, on buttery croissants or with sliced strawberries dusted with sugar!
In a glass container to one pint heavy cream add 1 tbsp cultured buttermilk and stir. Cover and leave on your counter or pantry for a minimum of 12 hours or until desired thickness is achieved.
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Refrigerate and enjoy!
I like a dollop in my yogurt bowl every morning!
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Have you ever tried creme fraiche?
May your home be filled with warmth, your pantry full and may you always have good health!
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Xo,
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JOIN HIVE

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