Making crème fraîche at home

Food52 has a nice lesson in making crème fraîche at home, using 1 cup of pasteurized heavy cream and 2 tablespoons buttermilk. It only takes a day to thicken and then will be available for up to two weeks in the refrigerator. Check out the recipe here.

The only drawback may be that the recipe leaves you with a good supply of buttermilk.  No problem, just go to the EYB library, click on Recipes. Then, in the right-hand column, click on Ingredients, then Dairy, then Milk, and you’ll find buttermilk. Click on that and there will be over 14,000 recipes.

If this is a bit much, it’s easy to narrow the selection further. If you put “buttermilk” in the search box you’ll limit the recipes to those with “buttermilk” in the title; now you know buttermilk will be a key ingredient. To find all recipes with an online link, click the filter box. Given the wide choice, including fried chicken, banana bread, biscuits, or enchiladas, we’re pretty sure something will be appealing and use up that buttermilk. Or if you’d rather we did the work, here are the results.