Crème fraîche is insanely easy to make. It literally takes 1 minute to have smooth dollops of creamy goodness for 10 straight days, if you can keep it around that long. The most annoying thing about this recipe is the 2 tablespoons of buttermilk: it’s usually sold by the quart so you’re forced to make buttermilk-laden recipes until the shit starts coming out of your nipples. And legend has it that powdered buttermilk does not work. But I have a remedy! Buttermilk is easy to make on your own. Mix 1 tablespoon of lemon juice (or light-colored vinegar) with 1 cup of milk. Stir and let sit until the milk curdles, about 10 minutes. If you do buy buttermilk, just measure out 2 tablespoons at a time into ice cube trays and freeze for later use.