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    You are in: Home / Recipes / Creme Fraiche Recipe
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    Creme Fraiche

    Creme Fraiche. Photo by Donna Luckadoo

    1/2 Photos of Creme Fraiche

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    Total Time:

    Prep Time:

    Cook Time:

    1 min

    1 min

    0 mins

    evelyn/athens's Note:

    so tasty topping desserts. so useful in cooking. This takes no time at all to mix up, but make it the night before you need to use it in a recipe (at least) as it does need 12-14 hours for the cream to sour.

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    Units: US | Metric


    1. 1
      Shake buttermilk and cream in a sterilized jar.
    2. 2
      Let stand, loosely covered, in warm place, until thickened, 12-14 hours.
    3. 3
      Stir well.
    4. 4
      Refrigerate, covered, up to 10 days.

    Ratings & Reviews:

    • on December 10, 2010

      I was given this recipe. I tried putting it in the oven with the light on. But have found that if I just put it on the counter and forget it, it is awesome. I even double the recipe. Last one I put in 2 Tablespoons of sour cream and 2 of yogurt, as I was out of buttermilk. It worked well. I believe the flavor is maybe a little more mild than with buttermilk. Love a dollop on fruit soups as well as in other dishes.

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    • on September 25, 2010


      Oh, yummers!!! I only needed 1/2 cup so I cut the recipe in half. To bad, because this was really good! Thanks for the posting...I know that I will come back to this one again!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2010


    Read All Reviews (19)

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    Nutritional Facts for Creme Fraiche

    Serving Size: 1 (268 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 833.1
    Calories from Fat 794
    Total Fat 88.3 g
    Saturated Fat 54.9 g
    Cholesterol 327.2 mg
    Sodium 121.9 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 0.0 g
    Sugars 1.7 g
    Protein 5.8 g

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