With the richness of whipping cream and the consistency and tang of sour cream, crème fraiche is a staple in French cuisine. Crème fraiche does not curdle or separate when heated and is an excellent substitute for sour cream in many recipes. I cannot buy crème fraiche where I live so this too I have to make myself. But the good news is it could not be simpler to make. Just add buttermilk to whipping cream, shake, cover, and then leave it on the counter overnight. That is all it takes. Crème fraiche is quite delightful!
1-1/2 cup heavy whipping cream [35%]
1/4 cup buttermilk [3.25%]
• Pour the whipping cream and the buttermilk into a glass jar or container with a well fitting lid.
• Place on the cover and shake.
• Let it sit at room temperature overnight or until mixture thickens.
• Shake it, refrigerate it and use it up within a week.
