The Subject That Wouldn’t Die

STILL getting emails on the topic of crème fraîche, which is fine…but where were all you fermented dairy fanatics when I was getting complaints back in the fall of ’07? Most of the requests are for either a) an exact recipe or b) tips on how to make it. So in the interests of putting this funny little obsession to rest (at least for a while), I’ll put up a tutorial. Gimme a day though, it takes that long to ferment.

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