Thanks to Swede, I will never buy sour cream again

[MajorChode]

I'm on my 2nd batch of Creme Fraiche. It's incredibly easy to make. The hardest part was finding cream that wasn't ultra-pasteurized, but a local grocery store has it. I generally keep heavy cream and cultured buttermilk on hand all the time anyway. I find myself using the stuff for all sorts of things. Soups, scrambled eggs, omelets, fresh fruit and vegetable dressings.

http://video.about.com/gourmetfood/How-to-Make-Creme-Fraiche.htm

[Warpy]

1. All the supermarkets and even big box store groceries here

carry Mexican crema, indistinguishable from creme fraiche. It's impossible to find heavy cream that isn't ultra pasteurized, though.

And yeah, I tend to use it for a lot of stuff that sensible people use milk for.

[MajorChode]

2. I've seen Mexican crema around here also

But as cheap and easy as it is to make, I can't see buying the premade stuff anymore.

I suspect ultra-pasteurized cream would work, although perhaps not as well, although I haven't tried it. Perhaps ultra-pateurization denatures some of the proteins needed, but I'm not sure.

It wasn't that hard to find regular pasteurized cream. My usual grocery store didn't have it, but the 2nd one I checked did. I can always ask the grocery store manager to carry it and I'm sure they would. They are pretty good about honoring my special requests. Schepps is a pretty popular dairy brand around here. I have to buy it by the quart to get regular pasteurized, but that's what I wanted anyway.

[Jazzgirl]

3. I love Chef John!!!

I have gotten several wonderful recipes, including one of the best short rib recipes ever from him. Yummy stuff.

[supernova]

4. Didn't realize it was so easy

to do.

I'll have to try that next time I need sour or whipped cream.