Crème Fraîche Recipe


Nutrition

Cal/Serving: 83
Daily Value: 4%
Servings: 10

Low-Carb, Low-Sodium
Sugar-Conscious, Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g14%
Saturated5g27%
Carbs1g0%
Sugars0g0%
Protein1g1%
Cholesterol33mg11%
Sodium12mg1%
Calcium19mg2%
Magnesium2mg1%
Potassium23mg1%
Iron0mg0%
Zinc0mg0%
Phosphorus18mg3%
Vitamin A351IU7%
Vitamin C0mg0%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg2%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)1µg0%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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The Accidental Locavore sometimes has leftover buttermilk from making biscuits and unlike my mother, drinking it, is not for me. However, crème fraîche is the answer and it couldn't be easier. 

4.333335
Ratings6

INGREDIENTS

  • 2 tablespoons buttermilk
  • 1 cup heavy cream (not ultra-pasteurized)

DIRECTIONS

Mix the buttermilk and cream in a glass container. Cover and let it stand at room temperature for 8-24 hours until very thick. Refrigerate. It will keep (and get a bit thicker) in the refrigerator for up to 10 days. Serve and enjoy.

Recipe Details

Servings: 10

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5 Comments

tdm-35-icon.png

Where can you find heavy cream that's not ultra-pasteurized?

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Is this item eaten alone or as a top for something else?

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It is usually used in cooking making sauces. It can also be whipped to make whipped cream.

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I can't wait to try this in my favorite risotto and polenta recipes. If I can only find heavy cream that is not ultra-pasteurized, it seems like that is all I can find now a days.

dancepederson's picture

thanks for posting, this sounds too easy to do

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