Homemade sour cream and crème fraiche is a total game changer in the kitchen!

If you can’t find a good buttermilk, here is a link to a buttermilk starter culture (Amazon affiliate link): [ Ссылка ]

What we need for both of these products is a good quality buttermilk with active cultures.
Traditional buttermilk was made from making butter, but today most buttermilk is made using an active culture.

For sour cream, simply add 1/4 cup buttermilk to a half and half or light cream.

For crème fraiche, add 1/4 cup buttermilk to heavy cream.

To make more buttermilk, add 1/4 cup buttermilk to milk!

Leave at room temperature for 24 hours, then transfer to the fridge. It will thicken even more after refrigerating.

This is so easy, and so much healthier, as a lot of these products, ready made, include thickening agents and other ingredients.

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