If I was going to clean up the Earth, I would treat this planet like one big Superfund site, by cleaning up the contaminated property and preventing it from being recontaminated through source control. Making your own crème fraîche is one way to prevent the earth from being recontaminated and keeping the earth clean.
You might wonder why preventing recontamination is just as important as cleaning up the Earth. But if you think about it, there’s no point in cleaning up a contaminated property unless you prevent it from happening again.
I find there is no better way for me to practice source control then through cooking and food. Part of that is making my own crème fraîche. When I saw how easy it was to make crème fraiche instead of buying it, I thought well, I can use a mason jar I got at the Goodwill for 40 cents instead of a buying a disposable plastic container from the store where I could recycle the tub but would have to throw away the lid, i.e. source control.
Total Prep Time = 1 minute. Total Time = 8-24 hours
1 cup heavy whipping cream
2 tablespoons buttermilk
1) Take a small bowl or jar and pour 1 cup of heavy whipping cream in it.
2) Add 2 tablespoons of buttermilk and mix well.
3) Cover and place on a window sill or someplace where you won’t tip it over for 8-24 hours, keeping it at room temperature.
4) You will know when it’s done when it solidifies taking on a consistency of something like sour cream.
Crème fraîche is basically french sour cream so there are many uses for it.
Use it in soups.
It even goes well in chocolate frosting.