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Name: CREAM FRAICHE (European Style Sour Cream)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1 pint good quality cream; 1 tablespoon commerical or whole-milk buttermilk; commercial creme fraiche; from previous batch

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INGREDIENTS

1 pint good quality cream
1 tablespoon commerical or whole-milk buttermilk
commercial ; creme fraiche
from ; previous batch

cups

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 cup (0g)
Recipe Makes: 2 cups

Calories: 0
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 %
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.