Homemade Crème fraîche

Years ago, I had the opportunity to cook for a few months at a higher-end resort kitchen in Walland, Tennessee. The site had their own small working produce farm, in addition to some sheep and pigs. What fascinated most about this operation was their willingness to make preserved and fermented products from scratch. One of my tasks was to create the crème fraîche that we would use on many dishes throughout the evening at the restaurant. Every couple of weeks, I wo...

• Time: 30 min
• Servings: 20

Source: Bloom Cooking

Import to my cookbook