Homemade crème fraîche and cultured butter from The Ultimate Pasta Machine Cookbook: 100 Recipes for Every Kind of Amazing Pasta Your Pasta Maker Can Make (page 190) by Lucy Vaserfirer

  • heavy cream
  • buttermilk
  • Serves : 3 cups [705 ml] crème fraîche or 11 ounces [310 g] butter and 1 1/2 cups [355 ml] buttermilk

  • EYB Comments

    Can substitute plain kefir for buttermilk, and sea salt for kosher salt. Cream thickens at room temperature for 12 to 24 hours.

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Notes about this recipe

  • Eat Your Books

    Can substitute plain kefir for buttermilk, and sea salt for kosher salt. Cream thickens at room temperature for 12 to 24 hours.

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