Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
200
Calories
8g
Protein
13g
Fat
12g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint heavy cream
- 2 tbsp buttermilk
Directions
1
Put cream in glass container or jar and add buttermilk.
2
Stir lightly and cover.
3
Allow jar to stand at room temperature until thickened to the consistency of sour cream.
4
This can take anywhere from 12 to 24 hours, depending on the temperature of the room.
5
The warmer the room, the faster it will turn to crème fraîche.
6
Crème fraîche will continue to thicken as it chills.
7
It will keep for about 10 days in the refrigerator.
8
Category:Cathy's Recipes
9
Category:Heavy cream Recipes
10
Category:Buttermilk Recipes
11
Category:Crème fraîche Recipes
Recipe sourced from
fandom