Homemade Creme Fraiche
photo by PaulaG
- Ready In:
- 5mins
- Ingredients:
- 2
- Yields:
-
1 cup
ingredients
- 1 cup heavy cream
- 2 tablespoons buttermilk or 2 tablespoons lemon juice
directions
- In a bowl, combine the cream and buttermilk or lemon juice.
- Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
- Stir and refrigerate until ready to use.
- (can be refrigerated up to 1 week.).
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Reviews
-
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.
-
I needed creme fraiche for a desert that I was fixing for Easter brunch. A gentleman at Trader Joe's told me that he made his own....Fresh! So, I thought I'd give it a whirl. I bought FRESH heavy cream....Not ultra pasteurized. Last evening I mixed, covered and let sit. This morning, it's perfect and ready for desert! Thank you for the easy to follow directions!
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RECIPE SUBMITTED BY
Barb G.
Sonora, California