Creme fraiche
I'm trying to figure out how to make the Salvadoreño cream my husband buys. It's a little expensive and has many extra unnecessary ingredients for shelf life. It's not a sour cream like here in the USA but it does have that little bit of cultured tart taste. I had never tried processed creme fraiche so I don't know how authentic this tastes but I will continue making this because it is simply wonderful.
We are now using this as the base for our ranch dipping sauce. No more mayo for me.
Creme fraiche
I'm trying to figure out how to make the Salvadoreño cream my husband buys. It's a little expensive and has many extra unnecessary ingredients for shelf life. It's not a sour cream like here in the USA but it does have that little bit of cultured tart taste. I had never tried processed creme fraiche so I don't know how authentic this tastes but I will continue making this because it is simply wonderful.
We are now using this as the base for our ranch dipping sauce. No more mayo for me.
Cooking Instructions
- 1
Put cream in clean glass container
- 2
Add buttermilk & gently stir together
- 3
Cover loosely and set on counter overnight up to 24 hours until you see cultures are making the cream thick
- 4
Stir gently and put in fridge. This will not last long at my house.🤣
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