Buttermilk substitute for making creme fraiche? I want to make creme fraiche. I have 2 cups of heavy cream, but I can't find any buttermilk in my Country. I've read that it can be substituted with lemon juice, or vinegar mixed with milk. The problem is that for creme fraiche you need the bacteria from the buttermilk right?

So how can I substitute my buttermilk for this recipe?
This recipe! found  here , calls for buttermilk or sour cream. Perhaps you can find sour cream.

Crème fraîche


1 cup heavy or whipping cream, room temperature
1 tablespoon buttermilk or 1/2 cup sour cream, room temperature


In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm.

Stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.