A couple of caveats: You want to make sure you’re using good buttermilk in this scenario. The skimmed, super-processed stuff doesn’t seem to work as well as thick Bulgarian buttermilk, which produces a rich and tangy creme fraiche in just a matter of hours. If you can’t find good buttermilk, plain whole milk yogurt will also work, though it will likely need a little more time on the counter to really get nice and thick.
When I opened up the container of homemade creme fraiche — a phrase that just feels impossibly fancy and very Ina Garten of me — I felt a little bit like a magician. Whether you’re baking sourdough, preparing a crock of pickles, or, in this case, making creme fraiche, fermentation is one of those food preparations that feels a little special because it’s totally transformative, like you’re making something dramatically better than the sum of its parts.
When making creamy pasta sauces or dips, there’s no one-to-one swap for creme fraiche. You could use sour cream, but it’s thicker and tangier, and Mexican table cream just doesn’t have quite the right texture. Creme fraiche is an ingredient all its own, and it’s worth using when it’s called for — especially when it’s this simple to make at home. — Amy McCarthy, reporter
Thanks for reading The Move! What are the tips/hacks you’d like to know about? Email newsletters@eater.com if you have a burning question or topic suggestion, or check out our Eater at Home section for more about navigating food and dining culture in, well, our homes.
If you like this email, please forward it to a friend. If you aren't signed up for this newsletter, you can do so right here.