European-style sour cream, called creme fraiche,
(and pronounced ?crem fresh?) is a key ingredient in
French cooking. It has a delicious flavor and is wonder-
ful in creamed soups and sauces. In larger cities, creme
fraiche is available at gourmet and health food stores.
To make cremefraiche at home, start with the best
quality cream you can find. Raw cream is best but
pasteurized will do. Do not use ultrapasteurized cream.
Place in a clean glass container. Add buttermilk or
creme fraiche, stir well, cover tightly and place in a
warm spot for 20 to 24 hours. Chill well.
Note: If you can find neither good quality cream nor
creme fraiche, use the best ~quality American-style,
additive-free sour cream you can find in all recipes that
call for creme fraiche or puma cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (0g)|
|Recipe Makes: 2 cups|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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