I buy creme fraiche once a year, tops. At around $7 for the tiniest tub, it's not something that really makes sense in my grocery budget, especially in this moment of ever-increasing prices at the supermarket. But once I discovered that this luxurious ingredient is deceptively easy - and cheap - to make at home, it's something that I now almost always have on hand.
When I opened up the container of homemade creme fraiche - a phrase that just feels impossibly fancy and very Ina Garten of me - I felt a little bit like a magician. Whether you're baking sourdough, preparing a crock of pickles, or, in this case, making creme fraiche, fermentation is one of those food preparations that feels a little special.
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