By Yev Geny
Crème fraîche (Сметана)
4 steps
Prep:2minCook:72h
Crème fraîche, or Russian sour cream, is different from regular American sour cream. It is less sour and more resistant to heat, so it could be cooked with.
Updated at: Thu, 17 Aug 2023 01:04:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
0
Low
Nutrition per serving
Calories51 kcal (3%)
Total Fat5.4 g (8%)
Carbs0.5 g (0%)
Sugars0.5 g (1%)
Protein0.5 g (1%)
Sodium4.4 mg (0%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Notes
Step 1
The ingredients could (and should) be pasteurized, but not ultra-pasteurized. Don't use flavored kefir. You could add a small pinch of sugar in the beginning. Slightly sweeter creme fraiche is good with deserts. But too much sugar will make it taste like soap.
Steps
Step 2
Combine ROOM TEMPERATURE heavy cream (or heavy whipped cream) and kefir. Let stand on a countertop, loosely covered, for 24 hrs.
Step 3
Stir, cover, and let stand in the refrigerator for another 2 days.
Step 4
It will keep in the refrigerator in tightly closed jars for at least 2 weeks, possibly much longer.
Notes
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