I made crime fraiche and apparently left it out too long (almost 18hrs at 69 deg. F), and now it is super thick/stiff in the fridge. (I used 2 cups of grassfed local cream and whole fat buttermilk- 2T, did not heat them up first). Is the best solution to whisk in more heavy cream? It's significantly thicker than yogurt- is just softer than whipped butter. It tastest appropriately tangy, has a good color. Thanks for any advice!
How more indulgent names are getting people to eat their vegetables
Would You Eat More Beets If They Were Called "Dynamite Beets"?
The Great British Baking Show Episode 3: Bread!
Mix-and-Match Grilling Meals
How to Throw Your Best Cookout
The IKEA Bowl That’s Setting Food on Fire
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)