Homemade Creme Fraiche
This stuff is expensive to buy so why not make it at home? You just have to do it a day in advance.
- 1 cup heavy cream
- 2 tablespoons buttermilk
In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened (totally cool to sit on your counter overnight will not spoil), but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)