From the kitchen
Goat's Milk Crème Fraîche
Thicker and less sour than sour cream, perfect for dolloping on desserts.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 cups goat's milk cream
- 3 tablespoons cultured buttermilk
Method
- Whisk the cream and buttermilk together in a clean glass jar.
- Cover loosely with cheesecloth or a breathable lid and let sit at room temperature for 24 hours, until thick enough to coat a spoon.
- Stir gently, cover tightly, and refrigerate at least 6 hours before using.
- Store refrigerated up to 2 weeks.
Kitchen note
Crème fraîche is more heat-stable than sour cream and can be gently warmed into sauces without breaking.
Culinary Library
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