Overnight Creme Fraiche

"Creme Fraiche has a very tangy taste and a lighter texture than sour cream. You can buy it in stores many places, but if not, just make your own. I like this as a substitute for sour cream in dessert recipes because I think commercial sour cream can add a harsh edge to some of the more delicate pastry items."
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
Ready In:
24hrs 2mins
Ingredients:
2
Yields:
3 c.
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ingredients

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directions

  • Whisk together the cream and sour cream until smooth.
  • Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
  • This will take at least 12 and up to 24 hours.
  • Stir until smooth and refrigerate.
  • The creme fraiche will stay fresh for several weeks.
  • As it ages it will give off some water liquid.
  • Either stir it back into the creme fraiche or spoon it off and discard it.

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Reviews

  1. marie erickson
    I am going to make this tomorrow. I mad a comment only of what i found in Finland already made.
     
  2. Lorraine W.
    Heavy cream & sour cream or heavy cream & buttermilk? Does it matter?
     
  3. jeanninetermine
    I thought it was crazy leaving it out on the counter but it worked GREAT & so easy. Good taste maybe a hint of Lemmon would be good.
     
  4. GaylaJ
    This worked wonderfully and was so simple. Thanks for posting!
     
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