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Creme Fraiche Recipe Video
|Whipped cream||2 Cup (32 tbs) (35%)|
|Buttermilk||6 Tablespoon (cultured)|
Calories 440 Calories from Fat 359
% Daily Value*
Total Fat 40 g61.4%
Saturated Fat 26.5 g132.6%
Trans Fat 0 g
Cholesterol 165.7 mg
Sodium 33.1 mg1.4%
Total Carbohydrates 8 g2.5%
Dietary Fiber 0 g
Sugars 6.6 g
Protein 0.83 g1.7%
Vitamin A Vitamin C
Calcium 6.6% Iron
*Based on a 2000 Calorie diet
Things You Will NeedSaucepan
1. Place a saucepan over low heat, pour cream in it. Heat cream and bring it to 105 degree.
2. Remove the pan from heat, and add buttermilk to it.
3. In a covered jar pour the mixture, and allow it to stand until it thickens but still has a pouring consistency.
4. Cook your favorite vegetable or chicken with cream fraiche, and serve it hot.
For every cup of whipping cream you require 3 tablespoons of buttermilk.
Check the temperature of cream using instant thermometer.
Allow the mixture to rest for about 24-36 hours, depending on your room temperature.
Your cream fraiche is ready when it is slightly sour in taste and nutty in appearance.
Your cream fraiche will remain fresh in refrigerator for 3-4 weeks.