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Creme Fraiche II (D, KLP)
Source: Unknown
Yield: 2 cups

1 cup heavy whipping cream (not ultra pasteurized)
1 cup dairy sour cream

Whisk the two creams together in a small bowl until thoroughly blended. Pour into a jar, cover, and let stand at room temperature until thickened, about 12 hours.

Stir well and refrigerate covered for 36 hours before using. This will keep from 7 to 10 days.

Poster's Notes:
Pasteurized (sterilized) cream takes considerably longer to thicken than fresh cream.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A