7 Reviews of Creme Fraiche

From: HeatherFeather

On Mar 15, 2002

I am delighted to now have this great recipe for creme fraiche! I often make recipes that call for creme fraiche,which can be a pricey and hard to find ingredient in the USA. My local grocery just stopped carrying creme fraiche, so I decided to give this recipe a try. It was surprisingly simple to prepare and came out perfectly. I halved the recipe and it came out just right.

From: ciao

On Feb 26, 2004

Love this stuff! It takes seconds to prepare, but the rewards are great. My husband actually made it. His favorite way to use it is to sprinkle some chicken legs with salt, pepper and herbes de provence, brown them in a saute pan, deglaze with white wine, cover the pan till the chicken is done, and at the end of cooking, stir in some creme fraiche. It makes a delicious sauce! Thanks for a great recipe!

From: Dreamgoddess

On Nov 5, 2002

I had posted a question in the forum looking for substitutes for sour cream (DH hates the taste of sour cream) and was told to try Creme Fraiche. I made this recipe over the weekend and used it tonight in Inez's Beef Noodle Paprikash. It was wonderful! It actually took about 36 hours for it to thicken up nicely, but it was worth it. Thanks for such a great recipe and huge thanks to all those who gave me suggestions for a substitute.

From: Trixyinaz

On Mar 25, 2003

I have no idea what this is supposed to taste like, but it tasted pretty good and almost identical to Sour Cream. One of my recipes called for this and my grocery store didn't carry it. It did take about 19 hours for it to thicken up, but it wasn't like I had to sit there and watch it. Very easy to prepare and very tasty. Worked well in my recipe. Thanks!

From: jilkat25

On Aug 7, 2004

cheap and easy! Thanks!!

From: Chef #1137158

On Mar 13, 2009

All I got after letting it sit for 48 hours on a heating pad set at low was regular old sour cream. Nothing like Creme Fraiche, what a waste of time!!!!!!

From: "THE" GINA

On Aug 4, 2009

This recipe was beautiful in its simplicity and ease. I used 4 TB of 1.5% fat buttermilk--great results in flavor and consistency after about 18 hours. Definitely recommend!