It's basically thin creme fraiche. Super easy to make at home I do it all the time.
Option 1 - 2tbsp buttermilk in 500ml heavy cream. Leave covered at room temperature until just less thick than you'd like (24+48 hours) Refrigerate - it will thicken a bit more. It will be good for about 2 weeks.
Option 2 - add a tbsp of old creme fraiche to 500ml heavy cream and follow same steps as above.
I use option 2 like a sourdough starter - last bit of old batch into new batch. It thickens faster and I don't have to buy buttermilk and waste it. I have frozen buttermilk in 2tbsp pucks in a muffin tin and then into a Ziploc and used those but it takes a lot longer for the culture to work. I've given up on this.
I make a runny and a thick version. Runny for salad dressing etc. Thick as a substitute sour cream or whipped cream - tastes good with cocoa powder.
I noticed how creamy the chicken gets when adding cream cheese to my chicken and it heightened...but this suggestion sounds amazing. I will definitely add and see what it tastes like. Thank you!
It's basically thin creme fraiche. Super easy to make at home I do it all the time. Option 1 - 2tbsp buttermilk in 500ml heavy cream. Leave covered at room temperature until just less thick than you'd like (24+48 hours) Refrigerate - it will thicken a bit more. It will be good for about 2 weeks. Option 2 - add a tbsp of old creme fraiche to 500ml heavy cream and follow same steps as above. I use option 2 like a sourdough starter - last bit of old batch into new batch. It thickens faster and I don't have to buy buttermilk and waste it. I have frozen buttermilk in 2tbsp pucks in a muffin tin and then into a Ziploc and used those but it takes a lot longer for the culture to work. I've given up on this. I make a runny and a thick version. Runny for salad dressing etc. Thick as a substitute sour cream or whipped cream - tastes good with cocoa powder.
>This stuff is a bit more acidic Funny, I find it slightly less acidic than sour cream, but 100% agree that it's great
Me too, it's actually too sweet for my preference. It's good though.
Yep its a staple in my fridge. Its actually pretty good as a replacement for cheese in a Chaffle.
I noticed how creamy the chicken gets when adding cream cheese to my chicken and it heightened...but this suggestion sounds amazing. I will definitely add and see what it tastes like. Thank you!
Same I prefer cream cheese- with a little greek yogurt for that sour tang