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
 
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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.
Author:
Recipe type: Sauce
Cuisine: European
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.

 

*Arrisje’s Recipe Card. Click on the pic below then save to your hard drive and print as a 4×6 picture*

Recipe Card Creme Fraiche

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December 11, 2013 21:12

[…] 1 chicken breast 1 tsp garlic 1 tsp curry 1 tsp paprika 1 egg 2 tbsp flour 1 stick of butter 6 slices of bacon 1 tray of mushrooms 1 med sized onion 1 cup Crème fraiche […]

Myra Stroud
Myra Stroud
May 24, 2012 17:25

Never heard of this. Do you eat this by itself or put it on a piece of cake or something?

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