Home Cooking

Making Creme Fraiche


Home Cooking 8

Making Creme Fraiche

TR | May 24, 2003 11:40 PM

What is your preference and what is the difference in taste/texture -- making it with sour cream or using buttermilk? I plan on dipping strawberries.

And what if I use ultra pasteurized cream? (That was all I could get my hands on.) Will it work? Thicken? Should I warm the cream ahead of time? Will that help?

I know I can simply buy it premade, but I can't see the expense, when it's easy enough (and cheap enough too) to make yourself.


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