Le mystère de creme fraiche
Sorry, I’m baaaack…
I followed the best advice here precisely – I bought some creme fraiche as a base culture, put some of it in pasteurized (not ultra pasteurized) cream, left it on the counter for a day covered with cheesecloth…
Wah-lah! It came out perfectly.
Except…
When I took some of Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude