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

    Creme Fraiche Homemade. Photo by Bayhill

    1/2 Photos of Creme Fraiche Homemade

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    Total Time:

    Prep Time:

    Cook Time:

    2 mins

    2 mins

    0 mins

    Charlotte J's Note:

    From 'The Irish Pub Cookbook' by Margaret M. Johnson

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    Units: US | Metric


    1. 1
      Combine ingredients in a glass jar.
    2. 2
      Stir to blend, then cover and let stand at room temperature for 12 to 24 hours, or until thickened.
    3. 3
      Refrigerate until ready to use.

    Ratings & Reviews:

    • on August 15, 2013


      Well that was cool. I opened a 1 cup container of heavy cream and used a tablespoon in a recipe. I added 1 tablespoon cultured buttermilk directly to the heavy cream container, closed and shook the carton and let sit for 12 hours. The creme fraiche was so thick I had to squeeze it into a bowl as I collapsed the carton. Great taste.

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    • on July 30, 2012


      Wow...was this ever easy and delicious!! I love creme fraiche, but I hate paying the high price for it. After trying this recipe, I won't be buying creme fraiche ever again! I let mine set at room temperature for 18 hours to get it to the consistency that I like. I still can't believe how easy this was!! Thank you Charlotte J for sharing this fabulous recipe. It is definitely a keeper!!
      **Made for ZWT 8 France**

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    • on July 25, 2012


      So you make homemade creme fraiche? What kind of world do you live in, young lady? I think a couple of weeks in Louisiana would put you back on the straight and narrow. Made for ZWT#8~France.

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    Nutritional Facts for Creme Fraiche Homemade

    Serving Size: 1 (253 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 827.1
    Calories from Fat 793
    Total Fat 88.1 g
    Saturated Fat 54.9 g
    Cholesterol 326.6 mg
    Sodium 106.2 mg
    Total Carbohydrate 7.3 g
    Dietary Fiber 0.0 g
    Sugars 0.9 g
    Protein 5.3 g

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