This is the easiest ferment and it saves you money. You are basically making your own sour cream.
Photography By Enna Grazier | September 01, 2015


Mix 1 part buttermilk with 3 parts cream in a very clean container. Cover with cheese cloth or a clean kitchen towel and place in a warm spot in your kitchen until thickened (about 24 hours). Once the cream has thickened, cover the container and move to the refrigerator and use like sour cream, or on berries to make a grown-up short-cake.

Crème fraîche won’t break when added to a hot sauté making it a perfect cooking companion for pastas, creamed vegetables, soups and sauces.

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