Creme Fraiche

May 22, 2012 by

Creme fraiche (French for “fresh cream”) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Ingredients

2 cups of heavy cream
1 cup of buttermilk
2 tbsp. lemon juice

Instructions

Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.


Creme Fraiche

Creme fraiche (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

2 minPrep Time

2 minTotal Time

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Recipe Image

Ingredients

  • 2 cups of heavy cream
  • 1 cup of buttermilk
  • 2 tbsp. lemon juice

Instructions

  1. Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.
Cuisine: European | Recipe Type: Sauce
7.6.3
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http://arrisje.com/creme-fraiche/

 

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Recipe Card Creme Fraiche

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2 Comments

  1. Myra Stroud
    Never heard of this. Do you eat this by itself or put it on a piece of cake or something?
    • arrisje
      I use it anywhere sour cream is used. it's great for soups, sauces and other hot preparations, because it is more heat-stable than sour cream, so you don't get that curdled appearance.

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