[CH] Crame Fraiche

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HOMEMADE CREME FRAICHE:  (Needs to be prepared 1-2 days in advance)
	Heat 1 cup whipping cream with 2 tsp. buttermilk over low heat just until
warm (do not heat above 100 d.).  Stir in buttermilk and pour into glass
jar.  Do not screw lid on tightly.  Let stand 12 to 24 hrs. in warm place,
or until thickened.  Stir gently, tighten lid, and store in refrigerator at
least 4 hrs. before using. This can be used in ANY MEXICAN RECIPE calling
for sour cream.


Judy Howle
howle@ebicom.net

Flavors of the South		
Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462

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