Wanna know what I learned to do? I made my own crème fraîche!
I’ve been getting my supply at the specialty market, sometimes they have it at the grocery, but not often. Sour creme is a good substitute, but, I’ve always found it has just too much tang for my taste. Crème fraîche has a… creamier, sweeter, flavor along with just a bit of tang. This discovery has made me so happy! Not only is it going to save me loads of time and money, I always have half a carton of heavy creme sitting around.
Homemade Crème Fraîche
1 cup Heavy Cream
2 tablespoons Buttermilk
Pour the cream and buttermilk into a clean bowl or jar.
Cover with a paper towel and secure with a rubber band.
Set it undisturbed in a warm place for 12-16 hours. (Don’t worry the acids in the buttermilk with keep any bad bacteria at bay during the curing process)
At the end of it’s time on the counter it should be thick but still pourable.
Cover and refrigerate. Good for up to 1 week.
Kathleen Rear 