Just wondering, since I don't need to use an entire container's worth for a recipe I'm making.
Diana B is a trusted home cook.
June is a trusted source on General Cooking.
No. But if you store it in the coldest part of your refrigerator, it will keep for a couple of weeks. If it forms a scum on top, just peel it off with a spoon and use the part underneath.
Next time, make your own. It's less expensive and easy as pie.
Agreed! Adding buttermilk to the tune of 3 tablespoons per cup of cream and letting it sit for 8 to 16 hours until it thickens and has a pleasantly sour taste will get you delicious and frugal crème fraîche.
Alas, I rarely have either buttermilk or cream in the fridge, but I thank you for the storage tip!
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
Shop our Father's Day collection.
Let's get chopping.
Macerated strawberries, with a twist.
This is poppin'.
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Well played. You deserve a cookie.
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