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.
