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Creme Fraiche Recipe

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This recipe for Creme Fraiche is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. heavy cream
1/3 c. sour cream (not nonfat)

Another recipe 2 c. cream 2 T. buttermilk. heat to 85degrees. partially cover and set out 8-24 hours

Another recipe: 1 c. cream, 1/4 c. buttermilk, 1 T. lemon juice. Cover and let sit out 6-8 hrs.

Another recipe from Jamie Shannon: 2 c. Heavy cream, 1 c. Buttermilk. Combine in large stainless or glass bowl, mix thoroughly and let stand at room temp 24 hours until very thick. Stir, place in clean container and refrigerate up to a week.
Directions:
Directions:
Small stainless steel bowl mix ingredients.
Cover with cheesecloth or light dish towel and place in cool, dry place at least 12 hours, gently stir occ.
Could take as long as 36 hours.
Should last 2-4 weeks in refrig
Personal Notes:
Personal Notes:
Add 1 chipotle chile (processed) with 1/4 t. salt until smooth to creme fraiche after thickened. Will be crema.
For Mustard creme fraiche: 1/2 c. creme fraiche, 1/4 c. mayo, 2 T. Dijon, 2T. whole grain, 1T. honey mustard, 1/2 t. salt, 1/2 t. white pepper, 2 drops hot sauce.
Mexican Crema: 1c. Cream,2 T. Buttermilk til thick. Dissolve 1/8 t. Salt in 2 t. Lime and add.

 

 

 

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