Homemade Crème Fraiche (pronounced crim fresh) is so easy to make! It’s a French term for fresh cream and is very versatile.
1 pint heavy whipping cream
3 tablespoons cultured buttermilk.
Combine I pint of heavy whipping cream and 3 tbs of buttermilk. Cover with cheese cloth (to allow breathing of mixture to culture) and let stand at room temp for up to 24 hours or until thickened. Use as baked potato topping, on spicy hot foods or deserts. The longer it sits at room temp the sour and thicker it gets and the flavor improves dramatically. You can keep this in the refrigerator for up to two weeks. Feel free to experiment with different flavors by adding a little touch of different spices such as mustard seed, celery seed, pumpkin spice if you’re serving on a pumpkin pie, etc. You can also serve it on fresh strawberries and soups. Enjoy!