i use creme fraiche alot in my baking. whether it be muffins or cakes or my banana bread, i love the tang that creme fraiche adds.
usually, i make mine by mixing cream and buttermilk and letting it sit out overnight. but yesterday, i read somewhere on that incredible encyclopedia i have called the internet about mixing cream and cultures and how depending on the cream and depending on the cultures, you can really make some incredible tasting creme fraiche.
so i was wondering... has anyone ever taken this route? if so, where did you acquire the cultures? and did you notice a difference? and will the world really end in 2012?