All the recipes for making creme fraiche tell you to mix 1 TBSP of buttermilk w/1 cup of heavy cream. But what if you don’t want to buy buttermilk every time you make creme fraiche? Can you use a TBSP of the old batch to make new?
Won’t get funky after a while?
A qualified yes…if the creme fraiche you start with has the proper cultures then yes, you can use it as a starter.
Like yogurt and sourdough cultures, the flavor will change somewhat over time, but if it is properly cared for it will never go bad. Most it will develop more tang as it ages.
maybe eventually, but if you only have to buy buttermilk every other time or every third time, that’s still kind of a win