Creme Fraiche - French "Sour Cream"

Martha Price

By
@Karenella

Many recipes call for creme fraiche, a thick, tangy cream similar to sour cream, but smoother and thicker. In France they make it with unpasturized cream, but in the United States we have to improvise by using the natural fermenting agents in buttermilk. Creme Fraiche is great for cooking because of its' rich flavor and stability - it doesn't break down when heated, unlike sour cream.
This recipe is from "Cuisine At Home" magazine.


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Comments:

Serves:

About 1 cup

Cook:

5 Min

Method:

Refrigerate/Freeze

Ingredients

1 c
heavy cream
1/4 c
buttermilk
1 Tbsp
fresh lemon juice

Directions Step-By-Step

1
Mix all ingredients together. Cover and let sit at room temperature for 6 - 8 hours, then refrigerate.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: French
Other Tag: Quick & Easy
Hashtags: #Cream, #sour