Ingredients

How to make it

  • Leave raw cream at room temp for a day. That's it.
  • If you don't bake or cook a lot, or if you are impatient, you can add a teaspoon of buttermilk (or yogurt for that matter) to speed the process.
  • Once clotted and thick, refrigerate.

Reviews & Comments 4

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  • paupaufr 4 years ago
    I use a recipe for creme fraiche I saw once which calls for one part heavy cream and one part sour cream. let it sit out for a while for a couple of hours (or not). Even simpler, and I think it is a good substitute. I used to cook in France.
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  • leonora5 5 years ago
    Always wondered what it was! Clever!
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  • rosemaryblue 6 years ago
    Thanks for sharing. I like to top my Chocolate Pudding Cake with a dollop of creme fraiche! Gives it a spark. :)
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  • unswissmiss 7 years ago
    I did something this once to make clotted cream... thank goodness I can buy creme fraiche at the grocery store!
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