Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Add to My MSN

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:

Clean a quart jar with hot soapy water. Pour 1/4 cup buttermilk into the jar and top with milk. Stir to combine. Tie a clean piece of cheesecloth or dishtowel over the top. Set on the counter at room temperature for 24 hours. You now have buttermilk. Top with a lid and store in the refrigerator. Will last for several weeks before you need to make a fresh batch. When you being to run out, repeat the process, only this time use your own buttermilk as the starter. Violá! You have buttermilk forever.

For créme fraîche the process is identical, but you make half as much and use cream instead of milk. Add 2 tablespoons buttermilk to 1 pint of heavy cream. Set on the counter at room temperature for 24 hours, then refrigerate. I love to use this in place of heavy cream to make whipped cream for desserts. Yum.

Photos by Tammy Kimbler



Related Content

Backyard Cottages Make a Comeback

Cities such as Seattle and Portland, Oregon, are accommodating swelling populations by allowing back...

Flame-Licked Fingerling Potatoes Recipe With Romesco Sauce

This grilled Fingerling Potatoes Recipe is the perfect side dish for your backyard barbecue.

New Photos of Lloyd House's Leaf House

New photos of Lloyd House's Leaf House

Cranberry Buttermilk Pancakes Recipe

A delicious way to use your favorite cranberry sauce, relish or chutney.

Content Tools




Post a comment below.

 










Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.