I bought some buttermilk from my farm co-op in the hopes of making some creme fraiche. After thinking on this a bit (maybe I'm over thinking? 
) I remembered that this farm buttermilk is not the cultured kind. It's the leftovers from making butter. Do you need cultured buttermilk to make the creme fraiche? And for soaking grains, does that also need to be the cultured kind or would old fashioned work?
TIA!!!
) I remembered that this farm buttermilk is not the cultured kind. It's the leftovers from making butter. Do you need cultured buttermilk to make the creme fraiche? And for soaking grains, does that also need to be the cultured kind or would old fashioned work?TIA!!!
