Crème Fraîche

This can be replaced by sour cream, but it mixes better under heat and I think tastes better. It does take a couple days of preparation before use, though, so some forethought is needed.


Prep: 5 minutes
Wait: 3 days


  • 2C heavy cream
  • 3T cultured buttermilk


  1. Combine ingredients in a CLEAN (perhaps boiled in water for a few minutes) container. I use a glass measuring cup.
  2. Cover tightly with cheesecloth or any breathable material, (I use a coffee filter as recommended by the original recipe and a rubber band to secure it).
  3. Let sit at room temperature for a day or two.
  4. Stir and perhaps move to a container with a lid, and put in a refrigerator for a day to thicken further.


1 thought on “Crème Fraîche”

  1. Pingback: Beef Strognaoff – Karyl F. Stein

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