Cilantro Creme Fraiche
By Sue Serves 6
Creme fresh is basically homemade sour cream. Its so light and tangy you'll want to put it on everything from burgers to potatoes.
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- 1 cup heavy cream
- 2 tablespoons buttermilk
- 1 × Finely grated rind and juice of 1 lime
- 2 tablespoons finely chopped cilantro
- ½ teaspoon salt
Combine cream and buttermilk in a glass jar. Shake well and leave at room temperature until thick, 24 to 48 hours. Refrigerate. (This will last 7 to 10 days refrigerated).
Combine crème fraiche with half the lime rind and juice. Add cilantro and salt.
Taste and add more rind and juice if desired.
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