Just wondering, since I don't need to use an entire container's worth for a recipe I'm making.
Diana B is a trusted home cook.
June is a trusted source on General Cooking.
No. But if you store it in the coldest part of your refrigerator, it will keep for a couple of weeks. If it forms a scum on top, just peel it off with a spoon and use the part underneath.
Next time, make your own. It's less expensive and easy as pie.
Agreed! Adding buttermilk to the tune of 3 tablespoons per cup of cream and letting it sit for 8 to 16 hours until it thickens and has a pleasantly sour taste will get you delicious and frugal crème fraîche.
Alas, I rarely have either buttermilk or cream in the fridge, but I thank you for the storage tip!
How to freestyle berry jam
Freestyle berry jam.
A toast to toast.
We're obsessed: wooden everything.
The new Food52 office.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.