Creme Fraiche Homemade
photo by Bayhill
- Ready In:
- Combine ingredients in a glass jar.
- Stir to blend, then cover and let stand at room temperature for 12 to 24 hours, or until thickened.
- Refrigerate until ready to use.
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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.
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!!<br/>**Made for ZWT 8 France**