Cookstr.com

Crème Fraîche

This image courtesy of Joseph DeLeo

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.

CostInexpensive

Easy

Total Timehalf-day

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

Ingredients

  • 2 cups heavy cream, preferably not ultra-pasteurized, at room temperature
  • ½ cup sour cream

Instructions

  1. 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.

  2. Cover the jar tightly and refrigerate. The creme fraiche will thicken to the consistency of sour cream when thoroughly chilled.

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password