Makes 1 cup

Crème Fraîche is cream lightly fermented and thickened with a culture.  It has a pleasant, lightly sour flavor, but not as sour or as thick as sour cream.   It is used to enhance many classic French dishes, both sweet and savory.  It’s perfect when neither sour cream or whipped cream would work.

1 cup heavy or whipping cream1 tablespoon buttermilk 

Heat the cream to 105°F (40°C). 

Remove from the heat and stir in the buttermilk.  Cover with plastic wrap and leave in a warm place from between 12 and 36 hours.  The time will vary depending on the temperature and climate.  Stir gently every now and then to prevent clumping.  When it is lightly soured and thickened, refrigerate.  It should be chilled before using.  Crème Fraîche will keep in the refrigerator for up to two weeks.  You can of course now find Crème Fraîche in many markets.  The best that I have found are the Mexican brands.