French Cream - Creme Fraiche Recipe

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French Cream - Creme Fraiche
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Ingredients:

  • 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:

  1. 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 ServingPer 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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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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