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How to make crème fraiche at home

RECIPE FOR HOME MADE CREME FRAICHE
Crème Fraiche goes well as a topping for pudding, tarts, scrambled eggs or toasts…It is also used for thickening of soups and sauces. Here i have used AMUL cream which makes my Creme Fraiche low fat tooIf you prefer, you can use heavy cream

Farrukh Aziz

Ingredients

  1. 500 ml Cream
  2. 3 tbsps Butter milk Yoghurt Cultured or Plain

Method

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    In a pan, heat the cream to make it just lukewarm. Do not over heat it or let it boil.

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    Take it off the stove, add 3 tbsp of Yoghurt or Butter milk.  Stir well.

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    Transfer it in a glass jar.

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    Cover the jar with a muslin cloth and secure it with either a rubber band or thread.

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    Leave it at stand at room temperature for 12 to 14 hours.

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    Cream will become very thick, but it will not set. It should have a consistency of Mayonnaise or thick Yoghurt.

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    When its ready, stir the cream well and this time cover it with a jar lid.

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    Refrigerate the jar then for another 10 to 12 hours.

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    Your Crème Fraiche is ready…..Refrigerate it and use it upto 10 days….

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