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.