Creme Fraiche Homemade

"From 'The Irish Pub Cookbook' by Margaret M. Johnson"
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
photo by gailanng photo by gailanng
Ready In:
2mins
Ingredients:
2
Yields:
1 cup
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ingredients

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directions

  • 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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Reviews

  1. Red_Apple_Guy
    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.
     
  2. Bayhill
    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**
     
  3. gailanng
    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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