Friday, July 8, 2011
Dairy Magic and a Three Ingredient Dessert
You guys have heard how easy it is to make creme fraiche, right? Fill a pint jar most of the way up with heavy cream then add a couple tablespoons of buttermilk.* Now, wait 12-18 hours. Ignore the heebie jeebies about leaving dairy out at room temperature, it's fine, you're just letting the cultures in the buttermilk do their fine work on the heavy cream. When you're done waiting, take the lid off the jar and voila! Creme fraiche! Your homemade creme fraiche will keep in the fridge for a week or two.
Now that you have magically transformed one dairy product into another, allow me to suggest that you spoon some into a bowl, cover it with berries, put a little more on top and add a sprinkle of brown sugar.
Now go forth! Make magic! and eat dessert.
*Use whatever container you want, just use about 2 cups of cream and 2-4 tablespoons of buttermilk.