Condiments, yogurt, creme fraiche 1 Condiments, yogurt, creme fraiche 2

This is thinner than the commercial variety, but the taste is there.


2 cups heavy cream, preferably organic and not ultrapasteurized

¼ cup plain yogurt or buttermilk

  1. Heat heavy cream to just under a boil. Cool to room temperature.  Stir in yogurt or buttermilk.
  1. Transfer to a glass, ceramic or stainless steel bowl and cover with a clean towel. Leave at room temperature for about 12 hours, until slightly thickened.  For a tarter flavor, let it stand for 24 hours.  Cover well and store, refrigerated, for up to 2 weeks.


from David Tanis, A Platter of Figs

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