Creme Fraiche

Page: www.epicurious.com/recipes/food/views/Creme-Fraiche-106036

| Course Type: Sauces/Gravies

(1 review)

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Recipe Reviews

I've always before opted for the "or sour cream" option, not being able to find Creme Fraiche in Utah. But finally I decided to try making it - and truly - it couldn't be easier. Lots of recipes around the internet appear the same - heavy cream innoculated with buttermilk, 1-2T/C. I used 2T for 1.5 C of cream. As promised, it had thickened nicely at about the 18 hour mark, and it tastes rich with a pleasant tang.

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