Homemade Creme Fraiche

6-8
Servings
10m
Prep Time
7-10d
Cook Time
7d 10m
Ready In


"Creme fraiche is widely used in in Europe which of course includes France. In Scandinavian countries it is also widely used in their cuisine. In the U.S. it is not easy to come by (not sure why and leaves me wondering??). If you are lucky enough to find it in the U.S. it is pretty expensive, but it can be made at home pretty easily by using heavy cream mixed with buttermilk (or a good quality organic yogurt). Creme Fraiche is naturally sweet, creamy and slightly tangy - perfect for toppings to soups, salmon, appetizers, tacos, a base for dips, dressings, etc.."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (50.2 g)
  • Calories 144.3
  • Total Fat - 15.1 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 55.9 mg
  • Sodium - 25.9 mg
  • Total Carbohydrate - 1.6 g
  • Dietary Fiber - 0 g
  • Sugars - 0.5 g
  • Protein - 1.1 g
  • Calcium - 37.7 mg
  • Iron - 0 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Combine the cream and buttermilk (or sour cream) in a glass jar.

Step 2

Place the lid and twist it shut. Shake the jar for 10-15 seconds, then remove the lid and allow the mixture to sit at room temperature (around 21 C/70 F) for 8-24 hours. *(NOTE: The longer you allow the mixture to sit, the thicker it will become)*

Step 3

The creme is finished when it has reached its desired thickness. Add the salt, stir to incorporate and refrigerate. The mixture may need to be refrigerated before it sets completely.

Step 4

Lasts for a 7-10 days in the fridge.

Tips & Variations


  • Non-reactive container (preferably glass) with a lid

Related