Crème fraiche (also known as cultured cream) over fresh blueberries is my new favorite treat. It’s summery, decadent and easy to throw together. However, storebought crème fraiche is kinda pricey, usually around $4-$5 for a tiny container. I knew I needed to figure something out.
So, wannabe-homesteader that I am, I figured out how to make it fresh for less money (and higher quality, if you ask me). Use it to top fruit, granola, tacos, eggs or anywhere you would use sour cream.
Store it in an airtight jar in the fridge for up to 7 days.
- ingredients
- 2 cups heavy whipping cream $2.50 for a pint
- 2 1/2 tbsp buttermilk $1.50 for a pint
Total Cost of Ingredients $4
Stir the cream and buttermilk together gently, place in a glass jar and cover tightly. Allow to sit at room temperature for at least 16 hours, and up to 24. Cream will be very thick.
Once cream has thickened, use immediately or refrigerate until ready to use.
Makes: about 2 cups crème fraiche.
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What They're Saying
Danielle, on Aug 18, 08:02 PM, wrote:
seriously, I love you.
Michelle, on Aug 19, 06:29 AM, wrote:
I have seen this in recipes my whole adult life and always subbed in sour cream. Then I bought some from a local dairy farm and I’m never going back. The next step is making my own. Which I will. Very soon.
PS, I did a Paleo-type diet for a while with my sister and it seemed to be working. I don’t know that I really lost much of anything but I felt better and, like you, my skin looked better. Then I went on vacation and that was the end of that. I need to get back to it, I found it surprisingly easy to stick to. Best of luck!
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