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Dips and Spreads

Homemade Crème fraîche

Prep Time 5

A simple, tangy, and rich DIY French-style cultured cream.

by Elizabeth Kurtz

Food 4 Thought

Making challah is a fabulous opportunity to bring blessing into our lives, our homes, and to all of the Jewish people and the world. You don’t have to be in a house of worship, all squeaky clean, to pray. You can be up to your elbows in thick, sticky dough, with flour on your face, God will hear you. Learn more about separating the challah and harnessing its power.

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IngredientsInstructions

Ingredients

Servings

1 cup heavy cream or whipping cream room temperature
1 tablespoon buttermilk or 1/2 cup sour cream room temperature

Instructions

Nutritional Facts

Nutrition Facts

Homemade Crème fraîche

Amount per Serving

Calories

102

% Daily Value*

Fat

11

g

17

%

Saturated Fat

7

g

44

%

Polyunsaturated Fat

0.5

g

Monounsaturated Fat

3

g

Cholesterol

34

mg

11

%

Sodium

10

mg

0

%

Potassium

31

mg

1

%

Carbohydrates

1

g

0

%

Sugar

1

g

1

%

Protein

1

g

2

%

Vitamin A

440

IU

9

%

Vitamin C

0.2

mg

0

%

Calcium

22

mg

2

%

Iron

0.03

mg

0

%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds.
Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time.
Note: Cream will thicken faster if the room is warm.
Stir thickened crème fraiche well.
Refrigerate at least 6 hours before serving.
Cover tightly and store in refrigerator for up to 2 weeks.