Creme Fraiche
From modelsmom 14 years ago
- 480 minutes to make
- Serves 6
This is a simple and successful way to make creme fraiche. Use it in place of sour cream or heavy cream in recipes. This can be doubled or triped with no problem. It is tasty and won't separate when stirred into a hot liquid, like a soup.
Ingredients
- 1 cup heavy or whipping cream (not ultra pasteurized, if possible) shopping list
- 1/3 cup regular sour cream (not reduced fat or imitation), or buttermilk shopping list
- 2 T plain yogurt containing acidophilus cultures shopping list
How to make it
- In a small bowl, combine the heavy cream, sour cream, and yogurt. Whisk until smooth.
- Leave in the bowl or pour into a clean jar or small crock. Cover with plastic wrap.
- Let stand at room temperature until thickened, 6 to 8 hours. Let stand a few hours longer if you want it a bit thicker.
- Cover and refrigerate until ready to use. It will continue to thicken as it chills.
- The creme fraiche will keep in the fridge for a week.
The Rating
Reviewed by 5 people-
Great and informative post - thanks!
Valerie
valinkenmore
in Malott loved it
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Thanks for sharing this!
mrsc543
in North Reading loved it
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What a great post! I'd give you 10 forks if I could for this one, 5 will have to do!!!
ozsmom
in Nepean loved it
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