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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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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**
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (253 g)
Servings Per Recipe: 1