French Cream - Creme Fraiche
From sas 15 years ago
- 3 minutes to make
- Serves 10
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
Ingredients
- * 1 cup (240 ml) heavy whipping cream shopping list
- * 1 tablespoon buttermilk shopping list
- * Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken. shopping list
How to make it
- 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
The Rating
Reviewed by 5 people-
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!
elgab89
in Toronto loved it
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Yes, thank you......mostly it's impossible to find it and I'd rather make it myself!
pat2me
in Nashua loved it
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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 l...more
shine
in Rainier loved it
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