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My review
Creme Fraiche
NEONWILLIE
"This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!"
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Ingredients
servings 103 calsOriginal recipe yields 16 servings (2 cups)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 103 calories; 11 g fat; 0.9 g carbohydrates; 0.7 g protein; 41 mg cholesterol; 13 mg sodium. Full nutrition
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Read all reviews 2122 Ratings
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Most helpful positive review
10/5/2007
This is the same recipe I got from the chef where I work. You can also use sour cream instead of buttermilk if you don't have it on hand.
Most helpful critical review
1/26/2009
For best results, instead of storing in the refrigerator, place on top of a counter. Place a piece of cheese cloth over the top of the bowl and secure it with a rubber band or piece of string. ...
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10/5/2007
This is the same recipe I got from the chef where I work. You can also use sour cream instead of buttermilk if you don't have it on hand.
1/26/2009
For best results, instead of storing in the refrigerator, place on top of a counter. Place a piece of cheese cloth over the top of the bowl and secure it with a rubber band or piece of string. ...
9/18/2010
I make mine with equal parts whipping cream & sour cream (8 oz ea). Mix together & leave all day on countertop. I make mine into a horseradish dip for prime rib. I just add some horseradish &...
7/23/2010
I haven't tried this recipe yet, but i have read that when making creme fraiche to avoid buying ultra-pasturized whipping cream because it take much longer to thicken. I thought this might help ...
1/26/2009
It will be less runny if you use a yogurt maker or put it in the oven at about 100 degrees for five hours or even overnight. Just keep an eye on it so it doesn't start to take on a cheese-like q...
4/23/2008
Followed the directions explicitly, this creme fraiche is very runny. I expected it to congeale, but it never did. Same consistency a day and a half later as when I first combined the buttermilk...
4/27/2009
This is a good recipe. However, I prefer to let mine cure on a shelf in my kitchen and not the refrigerator. Mine comes out thicker than this.