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Geraldene Holt

Crème Fraîche

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Preparation info
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

The fresh cream of France has a matured flavour more akin to the way our own used to taste. At last crème fraîche is becoming increasingly available in dairies and supermarkets here. But if you cannot persuade your local shop to stock it, you may have to make your own equivalent – it is certainly simple enough.

Method

Mix 150 ml(¼ pt) of soured cream (or for slightly different flavour and lower fat content, buttermilk or plain yoghurt) with 275

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