Homemade SOUR CREAM & CRÈME FRAICHE | A Game Changer!

[@thefarmerswifecanada]

If you can’t find a good buttermilk locally, I have included a link for a buttermilk starter culture in the description of this video! Once you have it, you can keep making more by adding 1/4 cup of buttermilk to milk and leave for 24 hours.

[@candacewilson8123]

I’m so happy I found your channel! I learn so much! How do you use the crème fraîche?

[@thefarmerswifecanada]

So glad! 😀 Welcome to my channel! You can use it the same way you would use whipped cream, it has a similar taste, but a consistency more like a pudding, and a richer, more complex flavour. I like to sweeten it with a little sugar and vanilla, and use it for crepes, to top fruit. I’ve also mixed it with yogurt for richer flavour and put berries on top. So good! You can also use it in savoury dishes that are cooked (like adding it to a sauce) and apparently it has a better heat point than sour cream.

[@valezkaalejandrahormazabal74]

Cariños desde Chile ❤

[@thefarmerswifecanada]

❤❤❤

[@bkj2508]

Thank you!!❤

[@thefarmerswifecanada]

You are so welcome! 😀

[@smilingiscontagious5722]

I am so excited to try these two recipes!!! The crème one I have never heard of before. My question is can I use buttermilk I buy at the store or do I need to buy the cultures to make buttermilk before I make the sour cream and crème? Thank you so much for the fabulous video! I love learning new things. God bless you! 💗🤗

[@thefarmerswifecanada]

Thanks for your question! I bought my buttermilk at the store. I haven’t tried the regular generic buttermilk, just because it worked right away with the one I bought. My suggestion is to look on the labels. Although the one I bought is from a local-ish dairy (a town over), it is sold in our local stores with all the other dairy. One really cool thing I should have mentioned in the video (but I didn’t because this was about the other 2 products) is that once you try a buttermilk that works, you can just keep making buttermilk by adding 1/4 cup buttermilk to milk. So, it’s kind of like feeding a sourdough starter. You just have to keep buying milk to keep your buttermilk supply going!

[@adelegrossi5003]

Unfortunately in Italy we don't have a huge selection of dairy..we don't have any of these products 😢

[@thefarmerswifecanada]

Oh no! That makes me so sad! 😮

[@robertaaOHIO]

So simple!! What type of dishes would you use the creme fraiche, Suzanne? I am not familiar with it. Does it have a sour taste like the sour cream? Thanks so much, I love learning about these homemade products.

[@thefarmerswifecanada]

Hi Roberta! I actually never tried crème fraiche until I made it. I’ve never seen it for sale here. However my husband was so excited, and he definitely had it growing up. It appears to be a French thing. It is more on the sweet side compared to sour cream, but you can also use it in savoury dishes. It tastes a lot like whipped cream, but with a pudding-like texture. I have used it in crepes as a filling with fruit (so good!). Really anything you would use whipped cream on. You can add a little sugar and vanilla to it, like you would whipping cream. Apparently it also holds up better in heated dishes than sour cream. I love it!