Published by Clarkson Potter
Homemade crème fraîche will keep about two weeks, in the refrigerator. It’s the perfect addition to soups and sauces because it doesn’t curdle when boiled. For an elegant soup topping, whip it slightly and float a dollop on your favorite soup.
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, low carb, low sodium, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, rich, tangy
Type of DishCondiments
- 2 cups heavy cream, preferably not ultra-pasteurized, at room temperature
- ½ cup sour cream
Pour the heavy cream into a stainless steel bowl or large glass measuring cup. In a smaller cup or bowl, thin the sour cream with a little of the cream, then stir into the remaining cream. Pour the mixture into a clean glass jar; and cover loosely, Let it thicken to the consistency of thin sour cream at room temperature for anywhere from 4 to 12 hours, depending on the warmth of the room.
Cover the jar tightly and refrigerate. The creme fraiche will thicken to the consistency of sour cream when thoroughly chilled.
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