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Creme Fraiche Recipe
|Heavy cream||1 Cup (16 tbs)|
|Buttermilk/Yogurt or sour cream||2 Teaspoon|
Serving size: Complete recipe
Calories 832 Calories from Fat 781
% Daily Value*
Total Fat 89 g136.7%
Saturated Fat 55.3 g276.4%
Trans Fat 0 g
Cholesterol 328.8 mg109.6%
Sodium 91.2 mg3.8%
Total Carbohydrates 7 g2.4%
Dietary Fiber 0 g
Sugars 0.3 g
Protein 5 g10.6%
Vitamin A 70.6% Vitamin C 2.4%
Calcium 15.6% Iron 0.4%
*Based on a 2000 Calorie diet
1 In a jar put the heavy cream and add buttermilk/yogurt or commercial sour cream.Mix well.
2 Cover the jar loosely and place it either at room temperature of 85 degrees Farenheit for minimum 8 hours or let it stand in the oven with the pilot light on for minimum 8 hours or overnight.
3 Stir the contents of the jar , cover again and refrigerate.
4 On cooling the cream will become thick and therefore will be ready to use.
5 Can be served with fruits or desserts.
On a temperature less than 85 degrees farenheit, the cream must be allowed to stand for 24 to 36 hours.
Creme Fraiche can also be used as a substitute for sour cream and unlike sour cream it will not curdle on boiling.