@kekecarnivore: Crème fraîche was first created centuries ago in the French countryside as a rich, cultured cream. Today, it’s a secret weapon in modern cuisine — chefs use it for sauces, eggs, desserts, and more because it’s smoother and less tangy than sour cream. Here’s how I made a small batch at home (100% carnivore & ketovore approved 👌): 🥛 ½ cup heavy cream 🥛 ½ tbsp cultured buttermilk 🧂 tiny splash of salt Mix it all together. Cover with a paper towel (I used my blender bottle lid with the mouthpiece open to let air in). Leave it at room temp for 24 hours. Don’t stir it — then cover with saran wrap and refrigerate for 3 days. I used mine in Gordon Ramsay scrambled eggs… and honestly? It’s creamier, richer, and way better than sour cream. My new favorite. 💯 ⸻ Would you swap sour cream for crème fraîche? Comment “YES” if you’d try this hack — or “NO” if you’re loyal to sour cream. 👇 Let’s settle this once and for all! ⸻ #CarnivoreCooking #FrenchFoodHack #KetoCarnivore #EggHack #TikTokMadeMeCook

KekeCarnivore

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Monday 08 September 2025 04:54:00 GMT