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In an effort to eat as locally as possible miscellaneous items like sour cream and cream cheese often have to be left off the list. And then the devil on the other shoulder questions the austerity of such harsh decisions. Sometimes a creamy dollop is a necessary evil, right?
Well, it doesn't have to be evil at all. And if you're unfamiliar with crème fraîche, it serves as a great substitution for sour cream on your baked potatoes, soups, and within creamy sauces. All you'll need to make these two delicious condiments is cream and buttermilk sourced from a local producer. Really, that's it.
Angela St. Cyr's Crème Fraîche
500 mls 10 percent or 18 percent organic cream
5 tbsp buttermilk
Method
1. Pour room-temperature cream into a sterilized jar and add buttermilk, give a quick stir then let sit overnight at room temperature. You'll never go back to sour cream.
For Cream Cheese
You can make spreadable cream cheese with the same recipe, but using whipping cream. After it has set overnight, sit on a sieve lined with cheese cloth and let the whey drip off. The whey is a fabulous by-product, great used in creamy soups or fruit smoothies.
Local to: I'm in South Carolina but you should be able to find both cream and buttermilk locally. Butter Patch Jerseys is a raw milk and cream producer from Saluda, S.C. and Diamond Hill Dairy is a buttermilk producer in Iva, S.C.
This recipe is from The 100 Mile Diet website. Don't miss The 100 Mile Challenge on Planet Green.
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