Homemade creme fraiche recipe  Share this recipe on FacebookA recipe for homemade creme fraiche, a better alternative to sour cream. Creme fraiche is easy to make and costs much less than buying it from the shop.
Preparation time: -, Cooking time: -, Serves: 0
Ingredients 2 Tbsp buttermilk
2 cups heavy cream (pasteurized with no additives)
Directions Combine the buttermilk and cream in a saucepan and heat at about 85 Fahrenheit degrees (use an instant reading thermometer to check the temperature - the cream should be just warm).
Remove from heat and pour into a glass jar. Cover partially with a cloth and let stand at room temperature for 24 hours, or until thickened, stirring every 6 to 8 hours.
Stir
well and refrigerate for at least 24 hours before using.
Homemade cream fraiche will keep
for up to 2 weeks in the refrigerator.
Notes and tips Creme fraiche has many uses in the kitchen and many advantages over sour cream. It can be whipped (whereas sour cream can't) and can be cooked (it will not curdle like sour cream) - it is ideal for beef Stroganof. If your are serving it with something sweet, you can add sugar and whip it. You can also add some salt and serve it with savory dishes.
Creme fraiche can also be used to deglaze sauce pans and to thicken up soups.
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