Can I make my own crème fraîche?
While cookbooks and magazines offer a recipe for crème fraîche using buttermilk as a starter, the product that results is nothing like Kendall Farms Crème Fraîche. The buttermilk culture consists of only acid-producing microorganisms and none that produce complex flavors. Lacking a controlled production environment and the patented, heirloom starter culture used in Kendall Farms Crème Fraîche, home-made crème fraîche can be an inconsistent, sharply acidic product that turns to liquid when stirred or heated.
