A thickened cream with a tangy, nutty flavor, similar to sour cream but richer tasting and less sour. It can whipped like cream and use in recipes in place of sour cream. Makes about 1 cup.

Ready

• 1 cup heavy whipping cream (not ultra pasteurized)
• 2 Tbsp buttermilk(or ½ cup sour cream)

Set

• Bowl

Go

1. Combine ingredients in bowl. Cover and let set for 10 to 24 hours at room temperature.
2. Refrigerate overnight (8 hours).
3. Now it’s ready to use.
4. Keep in refrigerator.

What you should know

This is great for sauces and soups because it can be boiled without curdling.

To make creme fraiche lighter, whip to soft peaks (it won’t become stiff like cream). This only works with creme fraiche made with buttermilk.