Label
All
0
Clear all filters

Emily Luchetti

Crème Fraîche

Rate this recipe

Preparation info
  • Yield

    6 cups

    • Difficulty

      Easy

Appears in
top 1000Stars Desserts
Stars Desserts

By Emily Luchetti

Published 1993

  • About

Crème fraîche has a more tangy taste and is lighter than sour cream. If it is unavailable in your area, here is a recipe to make your own. This recipe is from Sadie Kendall of Kendall Farms in Atascadero, California. She makes crème fraîche commercially and has been supplying it to Stars since we opened. For pictures of her cheeses and farm, see Jeremiah’s New American

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title