Crème Fraîche and Buttermilk


I ran by a recipe for Beef Stroganoff on the YouTube/Blogsite called Food Wishes, and I was thoughtful about the indication that one should really make some homemade creme fraiche (I forego diacritics from here on), from cream and buttermilk. The creme fraiche recipe calls for just a few tablespoons of cultured buttermilk to make two cups or so of creme fraiche, which is said to last a week or so in the fridge.

Apart from soaking chicken for frying and making pancakes (which, living alone, is not really my go-to for breakfasts) and making egg-nog, what other uses are there for the inevitable excess of buttermilk?

Additionally, I’ll welcome how well store-bought creme fraiche rates. It tends to be pricey here, but it’s also false economy to waste a bunch of buttermilk for that reason.

(Dan) #2

Buttermilk goes in a recipe for Irish soda bread we bake. Of course buttermilk cake. Def. in fry batter and breakfast items as you mentioned. Creme fraiche I dont buy much but if a recipe calls for it. However, I love the stuff on fresh stone fruit.

Homemades gotta be worth a try. Small batch maybe.


True, you need only a bit but you can use the buttermilk to bake bread, use it for your pancakes etc.
I also love Kenji Lopez 's recipe for the best parmesan chicken breast whereby he used buttermilk as a brine for chicken breast and also to add to his panic breadcrumbs . He pairs this with his best tomato sauce ( takes 6 h ours to cook) but I ten to freeze them and have enough for 3 meals. You will not be disappointed with this recipe. It is a winner!


I use leftover buttermilk to make a creamy herb salad dressing. Sometimes I freeze extra buttermilk but it looses its thickness. I wonder if dried buttermilk would work for the cream fraiche. I use it for baking and it lasts a long time in the refrigerator. Actually they say once opened it is good for 6 months to a year but I have been using mine much longer with no ill effects.


I love the Realtor’s Garlic Buttermilk Dressing (minus the parsley flakes).

I also love buttermilk over oatmeal with sea salt flakes.

And buttermilk tends to last just fine waaaay past the sell-by date – I have discovered some in the back of the fridge that was about a month past its date and tasted just fine – and I lived to tell the tale. :slight_smile:

(saregama) #6

Pound cake and quiche use up a good amount.

(Dan) #7

Thanks for the dressing link.


I’m certain homemade creme fraiche will be better than store bought, but make sure that the cream you buy to make it is not ultra-pasteurized or you may have some problems getting it to culture


Yeah, I’d read about that. But thanks for pointing it out, if only for others down the road.


You can actually make (probably a better flavored) crème frâiche by using commercial crème fraîche as your culturing agent rather than buttermilk, as long as you get crème fraîche that contains live cultures. Just like using commercial yogurt as your culture for homemade yogurt. Obviously this means you have to buy one of those pricey little containers, but you don’t have to use up buttermilk!


That had never occurred to me. I bet it adds a really nice flavor!

(saregama) #12

I first swapped it in for cream in the Keller deep quiche recipe and it was lovely. Also used up 2 cups buttermilk…

(Dan) #13

This with a capital B…once you have that buttermilk handy.

(erica) #14

I freeze leftover purchased buttermilk. It separates upon thawing, but shake it up and it’s fine for baking. If there’s none on hand, I dilute plain yogurt to the thickness of buttermilk, which is judt as baking. I have used the powdered buttermilk but the directions say to mix it with the dry ingredients, later adding the water, and for some recipes that is contradictory.

(Dan) #15

The new Netflix series from this gal,
features a buttermilk chicken marinade that looks very appealing. Salted and brined in buttermilk overnight then roasted.

Highly recommend the 4 part series a fellow HO brought to my attention if you get Netflix.