Overnight Creme Fraiche
"Creme Fraiche has a very tangy taste and a lighter texture than sour cream. You can buy it in stores many places, but if not, just make your own. I like this as a substitute for sour cream in dessert recipes because I think commercial sour cream can add a harsh edge to some of the more delicate pastry items."
photo by GaylaJ
- Ready In:
- 24hrs 2mins
- Ingredients:
- 2
- Yields:
-
3 c.
ingredients
- 3 cups heavy whipping cream (not ultrapasteurized)
- 1⁄2 cup sour cream
directions
- Whisk together the cream and sour cream until smooth.
- Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
- This will take at least 12 and up to 24 hours.
- Stir until smooth and refrigerate.
- The creme fraiche will stay fresh for several weeks.
- As it ages it will give off some water liquid.
- Either stir it back into the creme fraiche or spoon it off and discard it.
Questions & Replies
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Reviews
-
I am going to make this tomorrow. I mad a comment only of what i found in Finland already made. -
Heavy cream & sour cream or heavy cream & buttermilk? Does it matter? -
I thought it was crazy leaving it out on the counter but it worked GREAT & so easy. Good taste maybe a hint of Lemmon would be good. -
This worked wonderfully and was so simple. Thanks for posting!
RECIPE SUBMITTED BY
P48422
United States
