French Cream - Creme Fraiche Recipe

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Ingredients:

Serving

1 cup (240 ml) heavy whipping cream
1 tbsp buttermilk
note: if possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

Directions:

In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The crème fraîche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Crème fraîche may be made and stored in the refrigerator for up to 10 day

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1.3 Kcal (5 kJ)
Calories from fat	0.75 Kcal
		% Daily Value*
Total Fat	0.08g	0%
Cholesterol	0.31mg	0%
Sodium	1.65mg	0%
Potassium	2.14mg	0%
Total Carbs	0.08g	0%
Sugars	0.08g	0%
Protein	0.05g	0%
Calcium	1.8mg	0%

Amount Per 100 g
Calories	79.44 Kcal (333 kJ)
Calories from fat	45.86 Kcal
		% Daily Value*
Total Fat	5.1g	0%
Cholesterol	18.77mg	0%
Sodium	100.87mg	0%
Potassium	131.3mg	0%
Total Carbs	4.88g	0%
Sugars	4.69g	0%
Protein	2.94g	0%
Vitamin C	0.1mg	0%
Calcium	111.9mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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