While looking for an alternative filling for chocolate pastry tart shells, I came across a recipe for home made crème fraîche.
At the store, a small (5 or 8 oz.) container will set you back more than a couple of bucks.
Who knew that Baking With Julia, you could actually save money rather than spending more of it.
It was good enough to eat paired with fresh blueberries: no crust.
1 c heavy cream
1 T buttermilk
Put both ingredients in a airtight jar. Close the lid. Shake the jar until the cream and butermilk are combined. Leave the jar on a table at room temperature for 12-24 hours. When the cream has thickened put it into the refrigerator. Allow the creme fraiche to cool for at least 24 hours before using. This will keep for 2 weeks if you store it in the fridge.
It is safest to follow the original recipe, but…
I used about 1 c milk 1/2 heavy whipping cream and 2 T lemon juice, and was successful. Just milk and lemon juice doesn’t work.