Homemade Creme Fraiche
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Madame S. April 28, 2020
I made this with half and half from our local farm and it worked beautifully. at almost the exact 24 hour mark it became thick-amazing!
Pably W. April 28, 2013
I have a yogurt incubator and just for grins, I thought I would see if I could speed it up a bit. Yep, 5 hours at 110°F and it was quite thick. Oh, and I was using cream from raw milk.
leeleebrown February 17, 2013
Ok...the recipe is awesome, but what is that beautiful tart underneath it!? It makes me drool. If u have a recipe also that would be completely awesome :)
Kookla September 10, 2012
Can I use a dollop of creme fraiche in the heavy cream? I just happen to have some.
handmade June 25, 2012
Can you use a buttermilk substitute for making creme fraiche? Most recipes for the substitute call for adding 1 Tbsp vinegar or lemon juice to low-fat, fat-free, or whole milk til it fills up 1 cup. Then let it stand for 10 minutes. Some people also use soymilk.
I haven't tried it--but it should work. The buttermilk is there for its acidity so in theory it should work just fine.
Galapagos June 25, 2012
The buttermilk is there to provide active culture of lactobacillus which ferments the lactose in the cream. Yogurt also provides that bacterial starter. Milk soured with lemon juice is not an effective substitute here, unlike in baking where it's the acid that matters in a chemical reaction to produce carbon dioxide.
caroline B. June 24, 2012
Delicious - Thank you!. Question - can you add any fruit flavors say like lemon?
The end result has a good amount of tangy flavor so I don't think it needs it, but if you'd like you can add some additional lemon zest.
Lisa P. June 22, 2012
Can't wait to try this. The perfect solution to scarcity and expense of creme fraiche in rural NC.
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