I had a recipe for creme fraiche which I tried yesterday. The amounts called for were 2 cups of heavy cream and 1 cup of buttermilk. I only had 1 cup of cream so I mixed that with 1/2 cup of low fat buttermilk. I left it standing at room temp. overnight. It is the consistency of a slightly thickened heavy cream. Do you think it was because the buttermilk was low fat? Or are the amounts wrong?
My recipe was for mixing 1/2 cup of cream cheese with 1/2 cup of creme fraiche along with dill, basil, lemon, salt and pepper. This was to be spread on slices of smoked salmon to make a roulade. I can't spread this stuff. Is there any fix you can help me with? I may have to just bag it this time, and serve the salmon on melba toasts with sour cream and caviar. (sigh)
BTW,I am taking an appetizer to a dinner party tonight. Any help will be appreciated.
I can resist anything, but temptation. Oscar Wilde