Creme Fraiche
Recipe type: Sauce
Cuisine: European
Prep time: 
Total time: 
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 cups of heavy cream
  • 1 cup of buttermilk
  • 2 tbsp. lemon juice
  1. Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate
Recipe by KinFolk Recipes at