If you have just followed the homemade butter and buttermilk recipe, but are not so keen on buttermilk pancakes, do not toss your buttermilk. Simply by adding some more cream, doing a little stirring and coming up with the required patience, you will have yourself a lovely batch of homemade creme fraiche.
What you will need:
• 1/4 cup buttermilk (homemade, or store-bought)
• 2 cups heavy cream (ideally, organic and from pastured cows)
1. In a quart-sized jar combine buttermilk and cream and stir well. Seal well and let sit at room temperature until thick. This can take anywhere from 12-20 hours depending on the temperature, setting faster in warmer weather. Once cream is thick, cover and refrigerate for up to two weeks.
2. Enjoy! Creme fraiche can be used instead of sour cream, and in other recipes both sweet and savory. It is delicious on its own as a topping for pancakes, waffles, fresh fruit, pies, with potatoes or salmon, stirred into soups or rolled into burritos.
Recipe thanks to City Market, my local food coop in Burlington, Vermont.