Make your own Creme Fraiche


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Mar 1, 2004
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Selling homes on the Gulf Coast of Florida
Better tasting, easier to cook with, cheaper sour cream? That's creme fraiche.

Plus, it's super easy to make.

Sterilize a Ball jar in boiling water for a few minutes.

Pour in heavy cream.

Add 2-3 Tbs. of (live) cultured buttermilk (or yogurt or lemon juice but, IMO, buttermilk is better).

Cover with a coffee filter and hold it on with a rubber band so it can breathe.

Set in a 70*+ area for 24 hours (my house is in the middle 70s so I set it on an unused counter out of the way).

Put the cover on the jar and move it to the fridge for another day.

Enjoy homemade creme fraiche. You can cook with this stuff and it won't break down like store bought sour cream does. Flavor gets stronger the longer you leave it in the fridge. Should last a week or more in the fridge.

There are so many things you can do with it. Use it in any recipe that gets cream, milk, sour cream. Add cheese to make it cheesy, sugar to make it sweet, etc.


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