Crème fraîche

October  8, 2014
0 Ratings
  • Makes 3 1/2 cups
What You'll Need
  • 1/2 cup buttermilk
  • 3 cups cream
  1. Whisk together buttermilk and cream. Let sit at room temperature for 24 hours, then refrigerate--will keep for up to two weeks.

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Chris Fischer grew up on Martha’s Vineyard, a member of the twelfth generation of his family to inhabit the island. After cooking in some of the leading kitchens in the world—Babbo in New York City, the American Academy in Rome, St. John Bread & Wine and The River Cafe in London—he returned back to Beetlebung. Just down the road from the farm, he currently serves as the chef at the Beach Plum Inn & Restaurant.

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