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Crème Fraîche

(recipe, Sarah Gilbert)


  1. 2 Tbsp. buttermilk, or crème fraîche from a previous batch
  2. 1 pt. cream, preferably not ultra-pasteurized


  1. In a glass, ceramic, or stoneware bowl (not metal), mix the ingredients together. Cover with a towel or cheesecloth and let sit out for 8 to 24 hours, until slightly thickened.
  2. Keep in an airtight container in refrigerator until ready to use.