Try this Creme Fraiche recipe, or contribute your own.
Suggest a better descriptionAdd buttermilk or sour cream to heavy cream. Put in jar, shake, let stand uncovered at room temperature for 1 or more days. When thick, cover, refrigerate; it will keep for several weeks. Ultrapasteurized (sterilized) cream takes longer to thicken than fresh cream. NOTES : Cr?me fra?che is the French version of fresh, heavy cream; thicker and more tart than the heavy cream of English-speaking countries.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 1 servings | ||
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Calories: 424 | ||
Calories from Fat: 409 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.4g | 61 % | |
Saturated Fat 28.2g | 141 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 166.8mg | 51 % | |
Sodium 51mg | 2 % | |
Potassium 99.4mg | 3 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.5g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 424
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