"Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous." — Chef John
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This is a marvelous recipe! I could put it on almost any food in my fridge! I found the correct cream at Trader Joe's, an organic one, and my buttermilk was by Knudsen. I was just going to make a half a batch but went for the whole thing. Am I ever glad! This is better than sour cream! Creme Fraiche doesn't have the same holding power of sour cream as far as consistency goes, and it's not quite as sour. But delicious it is! I highly recommend that you try this! Thank you, Chef John!
Ultra-pasteurized heavy whipping cream works just fine. I use it exclusively and it has never failed to make great Creme Fraiche. Don't waste your time looking for pasteurized. I use Ball canning jars to make this great sour cream in and will never buy another plastic tub of it.
The crème fraiche was made exactly as written, and used in conjunction with Chef John's Classic Beef Stroganoff recipe. We used pasteurized cream, and found it at Whole Foods. One cautionary note . . . pasteurized cream has a fairly short shelf life so the crème fraiche will not last long in the fridge IF any is leftover. This added a special finishing touch to the beef stroganoff and so easy to make. Thank you, Chef John.
I let it sit on the top of my espresso machine or the top of my refrigerator. It is always warmer in those areas and it just works better than leaving it on the counter top. Maybe I just keep the house a little too cool? LOL
We really loved this! It has become something we just do any time the heavy cream has been sitting a few days and needs to be put to use. It is so delicious and family have been taking it home with them whenever there is extra.
I love it! So easy. The the recipe calls for sour cream I use Creme Fraiche!
Absolutley wonderful recipe!! I cant wait to use this in the Beef Stroganoff recipe on wednesday!
this was great, love this because it is super easy, and you can simmer/reduce sauces with this unlike sour cream. and it tastes soooo much better! annnnnddddd waaaaayyyy cheaper than creme freiche that you can buy at the fancy dancy grocery stores (if you can find it at all). i used this to make chefs stroganoff and chicken and dumplings, very very rich and delicious. just be sure to be patient and let it set up properly for 48 hours. well worth the wait! tangy goodness! thanks chef!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Creme Fraiche
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 50
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