Creme Fraiche

by Emily Kemme
Creme Fraiche

Much more satisfying and less expensive than sour cream

You can purchase crème fraîche in grocery stores, and spend quite a lot doing it. This recipe is so simple, you’ll never buy it again. I use crème fraîche in place of sour cream in most recipes because it’s less bitter and holds its texture better. It is created by bacterial cultures “souring” the cream.

Creme Fraiche Recipe

2 c. heavy whipping cream

4 T low fat buttermilk

Combine whipping cream and buttermilk in glass jar with lid. Stir.  Cover with saran wrap and let stand at room temperature anywhere from 8 to 24 hours in a dark place, or until very thick. Cover with lid and refrigerate up to 2 weeks.

 

Like this blog post? Subscribe to my newsletter so you won’t miss out on future blog posts!



 

 

 

Related Articles

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.