Friday, July 5, 2013

Creme Fraiche

It's possible, people.  And it's so easy you'll wonder what all the hype is about.  We're making the elusive creme fraiche today!


-1 pint heavy whipping cream (not ultra-pasturized)
-2 tbsp yogurt with active cultures, buttermilk, or creme fraiche (1 tbsp per cup of cream)


-Mix the ingredients together well in a jar with a lid (I shook mine for good measure, and I used a cleaned olive jar)
Note: It's okay if the ingredients are cold -- no need to heat up.
-Store in a warm or room temperature location for at least 6 hours (I put mine in my gas oven overnight, but I think just sitting on the counter during the summer is fine).
-Take it out and put it in the fridge to cool.  Note: At this point in my process, it still seemed very liquid-y and I was afraid it wouldn't firm up.  Turns out it firmed up quite a bit, almost to a sour cream consistency.  It was delicious.  If you want it runnier, don't let it sit out too long (6 hours would be better than overnight).  Also, if it is bubbly, DON'T PANIC (like I did).  It's totally fine.  When you stir it up, you'll be amazed.
-Stir it up and eat up with strawberries, cake, cobbler, or whatever!

The consistency of mine turned out like super thick greek yogurt, with a slight tang.  It was delicious over sliced strawberries and bananas with a drizzle of honey for breakfast.

Wednesday, July 3, 2013

Something's Coming

Some dear friends of ours just got engaged, and in honor of their engagement we will be having them over for a nice meal.  Hold onto something, lest you get blown away.  In a week and a half, there will be some interesting stuff happening in this here kitchen.  Get ready for your imaginations to get a workout.