We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. I guess this is pretty much like buttermilk but with heavy cream. I do have a question — what is the ambient temperature where you let the mixture sit for hours? Hi William. It is very hot here during the summer. Wow, I had no idea how easy it is to make creme fraiche! Yum, looks good. Would never have thought to put it in soup though! Hi Laura!
Yes, creme fraiche is awesome in tomato soup! Add just a bit to make a creamy soup. No shame at all! Thank you for this amazing recipe Nicole.
I am going to have some guests over this weekend and i am planning to impress them with my culinary skills, and this homemade creme fraiche will be one of my secret dishes. To really get the right flavor, the perfect texture, the ideal—dare I say it—mouthfeel, you should DIY. While you could satisfy a need for the tangy cream in a pinch with Greek yogurt or sour cream, neither is going to coat your tongue with the same creamy, French-y richness as creme fraiche.
You may not be able to find creme fraiche at the store, but I bet you can find cultured buttermilk and heavy cream. Got them? Well, those ingredients and several hours to spare. Pour 3 cups heavy whipping cream and 3 tablespoons cultured buttermilk into a bowl and stir until just combined. Regular buttermilk should work in this recipe as well, but cultured buttermilk really is best, becauseunlike regular buttermilk, which is tangy with naturally occurring lactic acid, cultured buttermilk contains additional bacterial cultures, which will help the creme fraiche along.
I can never find it anywhere in the states although this might have something to do with the fact that I live in the backwoods of Georgia. So invariably I always substitute sour cream for it. I like creme fraiche personally because it has a clean feel to it as well as being processed less. It is typically made with fewer ingredients. If you read the ingredients on your typical sour cream package, it often contains milk, cream and gumming agents. Sometimes it has other chemicals as well, depending on how cheaply it is made.
There are a ton of reasons and opinions for why you should buy locally. Aside from supporting my local economy, since local ingredients are typically not prepared to travel long distances, they often use less pesticides and hormones. The uses are endless.
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