creme fraiche

[fundj&e]

I think i made crème fraiche, not sure what it should taste like. This one sure does taste good 

300mls thickened cream (coles brand)
300mls sour cream (coles brand)

Not sure where i found the recipe from. It was online and i think i have left something out, maybe some lemon juice

I poured both in a very clean jar
Mix and Cover with a paper bag
 Leave it in a warm place for 12 hour, check to see if it’s thick (mine was)i have read you can leave it up to  72 hours

I WISH I COULD REMEMBER WHY I MADE IT  

ciao

[Frozzie]

creme fraiche translates literally as fresh cream...I have found it is quite similar to sour cream and can be easily substituted in most recipes....it is basically fresh cream in a very thick form like sour cream...I dont see why you would want to make it but thats just me...in france it is used alot where cream is used in a recipe from pastrys to sauces etc except for whipping etc where a special cream for whipping is used or chantilly cream ?

over here we make butter with creme fraiche with a high fat content as our pouring creams will not turn into butter but just thicken as they have stabalisers etc in them...most creams from farms etc are creme fraiche...a pure thick cream.  They sell it in oz as creme fraiche but seriously its just solid thick cream...if you need it in a recipe use sour cream...thats my advice anyway..

[judydawn]

There are a couple of different versions on the forum fundj. Nice to have a choice with different ingredients being used in all recipes.

Here's Chookies and
here's RobertaG's