Creme Fraiche Where To Buy Recipes

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CREME FRAICHE

Creme Fraiche has many uses and is often served in France complimenting sweet desserts. If used for desserts lightly whip it and sweeten it slightly. It is also fabulous for some pasta sauces (see Recipe #29295). It can be kept in the fridge for up to a week.

Provided by Bergy

Categories     Sauces

Time P1DT12h10m

Yield 1 cup

Number Of Ingredients 2



Creme Fraiche image

Steps:

  • Heat the heavy cream to body temp not over, about 100°F.
  • Stir in the buttermilk.
  • Keep in a warm place for 12-36 hours until it thickens.
  • If your house is cool, place it in the oven with the oven light on.
  • When it has thickened slightly stir, cover and refrigerate until using.

Nutrition Facts : Calories 823.1, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.3, Sodium 95.7, Carbohydrate 6.9, Sugar 0.5, Protein 5

1 cup heavy cream
1 teaspoon buttermilk

CHEF JOHN'S CREME FRAICHE

Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time P2DT5m

Yield 32

Number Of Ingredients 2



Chef John's Creme Fraiche image

Steps:

  • Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g

2 cups heavy cream
3 tablespoons cultured buttermilk

HOMEMADE CREME FRAICHE

Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.

Provided by Barb G.

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 2



Homemade Creme Fraiche image

Steps:

  • 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.).

Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9

1 cup heavy cream
2 tablespoons buttermilk or 2 tablespoons lemon juice

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