Creme Fraiche
Recipe: #9173
April 21, 2013
Categories: Desserts, French, 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal, Christmas, Easter, Thanksgiving, Gluten-Free, Low Carbohydrate, No Eggs, Sugar-Free, Heavy Cream, Buttermilk, more
"Sometimes finding creme fraiche involves a search of local stores and the cost seems high, but the rich, tangy flavor and smooth texture is hard to imitate or replace with less expensive, more easily found sour cream or yogurt. Making one's own is not at all complicated, although time is involved for the thickening process, but the result is worth the extra time involved. Use it to top fresh fruit or desserts, try some on a baked potato, stir some into sauces to thicken them, add herbs for a delicious spread or dip, or whip it with vanilla and sugar to make a special whipped cream. This recipe will yield one cup, and it can be doubled or tripled, as needed. It will keep well in the refrigerator for 7 to 10 days."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (33.8 g)
- Calories 105.9
- Total Fat - 11.2 g
- Saturated Fat - 7 g
- Cholesterol - 41.5 mg
- Sodium - 15.4 mg
- Total Carbohydrate - 1 g
- Dietary Fiber - 0 g
- Sugars - 0.2 g
- Protein - 0.7 g
- Calcium - 23.9 mg
- Iron - 0 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Start with a container that will hold the amount of liquids called for.
Step 2
Stir buttermilk into the heavy cream.
Step 3
Cover loosely with cheesecloth or a coffee filter.
Step 4
Set it aside for 12 to 24 hours at room temperature until it thickens to the consistency of mayonnaise.
Step 5
Transfer the thickened mixture to a covered container and refrigerate.
Step 6
Add herbs or sweeteners after the mixture has thickened.
Tips
- Patience!
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