By Barb Gertz on April 02, 2003
Photo by PaulaG
Photo by PaulaG
"Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours."
Serving Size: 1 (268 g)
Servings Per Recipe: 1
"Ok so I tried this recipe and I could not get this to thicken and I left it out all day. I am not quite sure what happened as I used buttermilk and a touch of lemon juice and I figured it was warm enough to thicken but I only got a small layer on top. I used this but unfortunately it turned my mashed potatoes into a soup/chowder. Oh well, I guess I'll have to leave it out longer next time."
"Used this to make: Recipe #373346 and I opted for the buttermilk. Thank you! Reviewed for ZWT 2009."
"I have made creme fraiche in the past using buttermilk and this intrigued me because it listed the lemon juice option. After sitting on the counter overnight the creme was pourable consistency and it thickened up so nice after being refrigerated. A winning recipe. Thanks Barb."
"I made this to use on baked potato. Different from sour cream...I will use this again"
"This is the classic, and how I've made it living in many different countries. It's a key ingredient in the traditional Danish potato salad, much better tasting than sour cream or yoghurt, and perfect for picnic food."
"I can't believe how easy (and cheap!) this is... Used it in everything calling for sour cream. My favorite was in a baked potato with chives. Yum! Thanks Barb.."