Homemade Crème Fraîche (Also Lactose Free)
It's not very difficult to make your own crème fraîche. Instead, it's quite easy. And you can also use this recipe to create lactose-free crème fraîche.
Ingredients
- 1 ½ cup cream
- 1 cup yogurt
Ingredients you need per step are listed below the step in Italic
Instructions
- Pour the cream into a clean bowl.1 ½ cup cream
- Add the yogurt and mix well until smooth.1 cup yogurt
- Pour the mixture into clean jars.
- Leave the jars at room temperature for at least 8 hours, until the cream has thickened.
- Move the jars to the fridge and store there until needed.
NOTES
1. Can I use Greek yogurt instead of regular yogurt?
You can, but natural, plain yogurt is the safest choice. It usually has the right cultures and a good consistency.
2. Why is my crème fraîche still thin?
Give it more time at room temperature, then chill it. If it still stays thin, check if your cream and yogurt were full-fat and not ultra light.
3. How do I use homemade crème fraîche?
Stir into hot sauces off the heat, add to soups, spoon over cakes or desserts, or use instead of sour cream in many recipes.
4. Storage
- Fridge: Store covered in clean jars for several days (use your nose and common sense).
- Freezer: Not recommended; the texture will split.
- Use/Serving: Stir before use. Add at the end of cooking to sauces so it does not split.
Nutrition
Calories: 691kcal | Carbohydrates: 11g | Protein: 9g | Fat: 69g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 221mg | Sodium: 106mg | Sugar: 11g | Vitamin A: 2785IU | Vitamin C: 2mg | Iron: 0.2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
