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Creme Fraiche Help Needed

15 years ago

After the hard drive crashing and me loosing all of my recipes I bought another PC. It had a Word program on it that Microsoft wanted me to pay for. I already had a word program. Make a long story short, I would type in a recipe and it would put it in either program. Now the one I didn't buy will not let me open the others. So I've lost lots of recipes again.

I need some homemade creme fraich recipes please. It's almost impossible to find creme fraiche in the stores here. Every one I find on the web says to heat the cream. It seems to me folks here had a way of making it that you do not heat the cream, because I made it and don't remember heating.

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Comments (6)

acorn
15 years ago
I make it by adding 1/4c of yougert, not the procesed kind, to a pint of cream and leaving it in the pantry overnight.
stacy3
15 years ago
Creme Fraiche - Chase
1/2 cup heavy cream
1/2 cup sour cream
Whisk together, pour into a jar, cover and let stand in a warm place for 12 hours. Stir and refrigerate for 24 hours. Keeps a week.
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creme fraiche substitute
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Comments (5)
To tell you the truth I don't think that you even need to thin sour cream to sub for creme fraiche, although that is fine. I make creme fraiche lots for various recipes and in my view it is it's tarter taste that sets it apart from sour cream more so than the consistency. I think in most recipes you can sub sour cream for creme fraiche with no ill effects at all to the recipe. Mind you creme fraiche does have a certain "je nais c'est quoi" and is well worth the effort.
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Creme Fraiche
Q
Comments (12)
I always make my own Creme Fraiche, very easy, and tastes great but you need to make it about 36 hours in advance. Creme Fraiche 1 1 cup heavy whipping cream 1 cup dairy sour cream Whisk together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen overnight or until thickened. Cover and refrigerate 24 hours. The longer it sits the tarter it gets. Will keep for 7 days I prefer the above recipe but here is another that works well. Both are from the Silver Palate Creme Fraiche 2 2 cups heavy whipping cream 2 teaspoons buttermilk Pour the cream and the buttermilk into a glass jar. Cover and hake for 1 minute. Let stand in a warm place until thickened, at least 12 hours (overnight). Stir well and refrigerate for 24 hours. Will keep 7 days
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Creme fraiche
Q
Comments (4)
I'd use sour cream but it's really easy to make creme fraiche and it does have a nice tart flavour. I use half sour cream and half heavy cream or whipping cream. Stir and let sit on the counter several hours (4-6) until thickened. Keeps in the fridge for a week. Maybe too late for this time but try it next time, it's very tasty. I use it in Stroganoff and it's fabulous with berries too.
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short cut creme fraiche?
Q
Comments (3)
A half cup sour cream mixed with a half cup whipping cream was the quickie version I found.
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stacy3
15 years ago
Creme Fraiche 2
2 cups heavy cream
2 tsps buttermilk
Directions same as above but it only needs 24 hours in the fridge.
Note (from Chase): no matter which way I make it I make it two days ahead.
Terri_PacNW
15 years ago
I do 2T of buttermilk to 1 c of cream.
In a canning jar on the counter over night. Shake a few times. Put in the fridge in the morning if it's thickened enough.
BeverlyAL
Original Author
15 years ago
I knew I could count on you! Thanks!

Beverly
Marigene
15 years ago
I do it the same as Stacy and Terri and it usually thickens right off.

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