Crème Fraîche
Thick, rich, tangy cream with the texture of soft butter. Crème fraîche is one of the simplest cultured dairy products to make — and once you have it, you'll put it on everything.
Thick, rich, tangy cream with the texture of soft butter. Crème fraîche is one of the simplest cultured dairy products to make — and once you have it, you'll put it on everything.
Thick, rich, tangy cream with the texture of soft butter. Crème fraîche is one of the simplest cultured dairy products to make — and once you have it, you'll put it on everything.
This recipe is from Fermented & Cultured
See What's Inside →Dolloped on soups. Stirred into pasta sauces (it won't curdle like sour cream). On pancakes or waffles. Mixed with herbs as a dip. On fresh berries. In mashed potatoes.
Why We Made This
We started Gathered Guides because fermentation shouldn't feel intimidating. Every recipe in this book was written so a complete beginner could follow along — and end up with something alive, tangy, and genuinely good for your gut.
Just the recipe. No 2,000-word life story before the ingredients list.
Every recipe was made, adjusted, and made again until it worked perfectly at home.
Designed to feel like something you'd find in a bookshop — not printed from a blog.
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