The Great Shetland Bake Off - Week 9 - Becky's Shetland Sour Cream
Ingredients
- 280ml Shetland Farm Dairies Double Cream
- 2 Tablespoons Shetland Farm Dairies Buttermilk
Method
Calling this a recipe is a bit of a stretch, really! All you need to do to make your creme fraiche is mix the double cream and buttermilk in a not metallic container, stir, cover, then leave at room temperature for about 12 hours.
I will admit that my kitchen was too cold to have this work it's magic overnight in November! So I popped it on top of our boiler to speed things up the next morning.
Remember, this will not look like shop bought creme fraiche as it will not contain all the stabilisers and additives that are common in them. It will be much runnier. But, if you need a stiffer version you can whip it up to get the consistency you need.
Once made, this should last in the fridge for up to 2 weeks.
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