Homemade Buttermilk and Creme Fraiche


| 1/6/2014 8:14:00 PM


Tags: buttermilk, creme fraiche, creme fraiche, sour cream, cheesemaking, home dairying, Minnesota, Tammy Kimbler,

homemade buttermilkWhen I tell you how easy it is to make buttermilk, you'll kick yourself.  I love to use buttermilk in pancakes, baked goods and my buttermilk panna cotta recipe, and créme fraîche (French sour cream) is divine in desserts, spooned on tacos, stirred into sauces and made into ice cream.  Both have a nice creamy tang that’s delicious. But instead of using store-bought buttermilk or sour cream, I make my own in a continuous rolling batch that never ends.

When you first start your buttermilk, use the smallest carton of commercial buttermilk you can find, preferably organic, but get whatever you can afford.  Next, you’ll need a quart of milk, whole, 2% or non-fat, it doesn't matter which kind you use.  More fat equals creamier, heavier buttermilk, while less fat means more tang. The acid in buttermilk makes for high rising, nicely textured baked goods. The beauty of créme fraîche is that it does not curdle at high temperatures or with acids, so it’s perfect in pan sauces or creamy baked casseroles.

Buttermilk and Créme Fraîche Recipe

Ingredients:

Homemade Buttermilk Ingredients

1/4 cup buttermilk
1 quart milk

Instructions:




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