Crème Fraiche

4 thoughts on “Crème Fraiche”

  1. Ok, I really want to try it but the whole idea of leaving a dairy product out kinda creeps me out. And then I think of the South Park episode.

    1. This is not unlike making yohgurt. You can use the same process. heat to scalding, cool to 85, innoculate, and hold for 5-6 hours. Then chill and use within 3 days.

  2. Trying this… This weekend! Thank you for the recipe and BTW, I shared a link to your page with my FB friends too! We are all excited to try this. 🙂 Thanks!

  3. Wow, fantastic blog layout! How long have you ever been running a blog for? you made running a blog look easy. The total glance of your website is excellent, let alone the content!

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