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I am delighted to now have this great recipe for creme fraiche! I often make recipes that call for creme fraiche,which can be a pricey and hard to find ingredient in the USA. My local grocery just stopped carrying creme fraiche, so I decided to give this recipe a try. It was surprisingly simple to prepare and came out perfectly. I halved the recipe and it came out just right.

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HeatherFeather March 15, 2002

I had posted a question in the forum looking for substitutes for sour cream (DH hates the taste of sour cream) and was told to try Creme Fraiche. I made this recipe over the weekend and used it tonight in Inez's Beef Noodle Paprikash. It was wonderful! It actually took about 36 hours for it to thicken up nicely, but it was worth it. Thanks for such a great recipe and huge thanks to all those who gave me suggestions for a substitute.

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Dreamgoddess November 05, 2002

Simple, easy, inexpensive and superior results! What more could you ask for in a recipe? I adore creme fraiche but at $5.00 for a tiny container...when you can find it...not always do-able. I always have buttermilk in the frig and whipping cream is super easy to find and many times on sale. I love to make this plain, or, add vanilla or Grand Marnier, amaretto, whatever flavors will compliment what you are serving it with, and you can use creme fraiche where ever you would use cream cheese. It's marvelous as a spread on warm quick bread with any of the flavourings added to it. Have also used chopped chives or dill to it for a dip or spread. Just be sure to NOT use Ultra-Pasteurized Whipping Cream; it sometimes will refuse to "set up." Great recipe!!!

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The_Swedish_Chef February 22, 2010

This recipe was beautiful in its simplicity and ease. I used 4 TB of 1.5% fat buttermilk--great results in flavor and consistency after about 18 hours. Definitely recommend! :-)

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"THE" GINA August 04, 2009

All I got after letting it sit for 48 hours on a heating pad set at low was regular old sour cream. Nothing like Creme Fraiche, what a waste of time!!!!!!

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dennis.kim1 March 13, 2009

cheap and easy! Thanks!!

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jilkat25 August 07, 2004

Love this stuff! It takes seconds to prepare, but the rewards are great. My husband actually made it. His favorite way to use it is to sprinkle some chicken legs with salt, pepper and herbes de provence, brown them in a saute pan, deglaze with white wine, cover the pan till the chicken is done, and at the end of cooking, stir in some creme fraiche. It makes a delicious sauce! Thanks for a great recipe!

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ciao February 26, 2004

I have no idea what this is supposed to taste like, but it tasted pretty good and almost identical to Sour Cream. One of my recipes called for this and my grocery store didn't carry it. It did take about 19 hours for it to thicken up, but it wasn't like I had to sit there and watch it. Very easy to prepare and very tasty. Worked well in my recipe. Thanks!

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Trixyinaz March 25, 2003
Creme Fraiche