In the series homemade, today crème fraîche. And as it seems: a very easy recipe to make and very tasteful. And the great part: if you've got a lactose allergy, you can make your own crème fraîche, without the lactose).
- 400 mL half and half;
- 200 mL yogurt.
- Optional: jar with lid.
Pour the half and half in a bowl. Add the yogurt and mix very well. Pour in the jars and put away at room temperature. Leave at room temperature for at least 8 hours (longer will make the creme fraiche even get more cream). Store in the refrigerator, where it stays well for a couple of days.
Tips en tricks:
- If you don't have jars with a lid, use a bowl and plastic foil instead or a storage box;
- If you want to make lactose free crème fraîche, use the lactose free half and half and yogurt that is available in the supermarket (at least in Holland);
- A really delicious recipe with crème fraîche are potato skins (see picture beneath): oven baked potato parts with bacon and crème fraîche.
|4Pure: homemade crème fraîche|