Cremé Fraiche in French means fresh cream but it is actually a sour cream which is luxurious in flavor and texture.
2 cups of heavy-pasteurized cream. Do not use ultra pasteurized. On a low flame warm it slightly then turn off the heat. Do not boil! Add 3 Tablespoons of Buttermilk and and stir in. The cultures in the Buttermilk turn the cream into Crème Fraîche.
Thickening the Cremé Fraiche:
Put the warmed through Buttermilk & heavy cream in a glass jar with a lid on it. …

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