Black Pepper Crème Fraîche
We can’t stress enough the importance of cleanliness when doing a recipe of this sort. That means a good washing of the jar and other equipment and yourself.
Ingredients
2 cups (500 ml) whipping cream (35 percent butterfat)
1/4 cup (60 ml) buttermilk
Pinch of black pepper
Preparation
Step 1
Combine the cream and buttermilk in a measuring pitcher and stir until you get a thick yogurt consistency. Transfer to a jar, cover with cheesecloth or muslin, and secure with a rubber band. Leave at room temperature for 12 hours.
Step 2
The crème fraîche is now ready to use. If you want to drain off some liquid so it is thicker, spoon it into a sieve lined with a coffee filter placed over a bowl, and put the setup in the fridge for a few hours. Add the pepper to the cream just before serving.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
