Recipe

French Cream - Creme Fraiche Recipe

Add Step-by-Step Photos	Sas / All my dishes 1 year, 3 months ago Creme Fraiche is very much like sour cream. That being said, it also exudes other flavors. I use it in soups and stews and always on my white pizzas. Sweeten for a fruit dip. Great on tarts Prep:5m Cook:3m Servings:10	Sas
	french creamy silky

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Ingredients

* 1 cup (240 ml) heavy whipping cream

* 1 tablespoon buttermilk

* Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

Directions

In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The crème fraîche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Crème fraîche may be made and stored in the refrigerator for up to 10 day

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Comments

elgab89 1 year, 3 months ago said:
Thank you for posting this, it is sometimes hard to find creme fraiche and this is perfect! If I don't have it I use sour cream,but it is not the same... Saved!

pat2me 1 year, 3 months ago said:
Yes, thank you......mostly it's impossible to find it and I'd rather make it myself!

shine 1 year, 3 months ago said:
Hey you.
I took a look at this yesterday, but did not have a chance to comment on it -- thank you very much for posting this. The trick is to find heavy whipping cream that is not ultra pasteurized these days. There is a co-op near where I live that carries raw milk that is not homogenized either... perhaps I mean I have to scrape cream off.

Thanks! You rock!
Ray