Easy homemade crème fraîche from The Food Lab: Better Home Cooking Through Science (page 123) by J. Kenji López-Alt

  • heavy cream
  • buttermilk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 28, 2021

    For some reason this did not work for me; the cream never thickened properly even after 24 hours (my kitchen is cool). I've made creme fraiche before using 2 Tbsp buttermilk per cup of cream and that worked well. Maybe the type of buttermilk also matters.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.