Video does not provide any proportions. Weak.

Sorry the ingredients were not showing up, it is fixed now. Thanks for pointing this out. Good luck.

Dawn, is there any substitute for buttermilk as i couldnt find any in m hometown.

Hi Coco, there are substitutions for buttermilk; however in the case of Creme Fraiche I am not sure that just any substitution will work. I think you may be better off just doing the Creme Fraiche Shortcut - instead of the buttermilk that is called for, just use a bit of milk instead.

For future reference here is a link (from another site) to some
Substitutions for Buttermilk that you may find helpful. Hope this helps!

I've made this without the lemon juice before. Is the lemon juice added for safety, flavor or both?

This is mostly just for flavor. The bacteria in the buttermilk is what makes it safe to eat.

That's what I thought. I have Made a lot of Crème Fraîche, but next time I'll try the lemon juice never used that before, thanks!

Dear Dawn
Can u show us how to make shortcut for sour creme?

There are a few ways to make sour cream. As for a "shortcut for sour cream?" I would say buying it already made is the best shortcut I can recommend.

However, if you want to make it yourself there are a few ways to go about it. For example, you can strain yogurt and add lemon juice...you can also make it like much like we made the creme fraiche (cream, buttermilk and lemon juice). For specifics you may want to google "How to Make Sour Cream" as I am not sure which method you would like. Cheers!

May I use the creme fraiche in the gratin potatoes instead of heavy cream?

I am not 100% but I'm 99% sure this won't work very well. It would likely be too think to cook ingredients in (like simmering heavy cream is). Wish I could give you 100% certainty but I can't without trying.

Is there a reason you would want to use creme fraiche over the heavy cream in the first place?

Saw a recipe online that's all thanks

...and let us know... might be great. Experimenting with cooking is where some of the best learning happens.

I have been making creme fraiche for year in a small canning jar (such as for jams). I pour in the buttermilk and then warm the heavy cream for 30 seconds in the microwave and pour it in the jar, stir, cover lightly and voila-tomorrow it will be creme fraiche and then refrigerate. This is fast and easy, but your way sounds classier.