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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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
    95%
    Total Fat 88.1 g
    135%
    Saturated Fat 54.9 g
    274%
    Cholesterol 326.6 mg
    108%
    Sodium 106.2 mg
    4%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.9 g
    3%
    Protein 5.3 g
    10%

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