Creme Fraiche is sour cream’s understated, elegant cousin. CF is less sour, much creamier, and would never have the word “light” on her container. There is no such thing as reduced fat creme fraiche. Or if there is such a thing, it’s an abomination.
Quick Creme Fraiche
1. Warm 2 cups of heavy whipping cream to 85 degrees and add two tablespoons cultured buttermilk.
2. In case you missed it, it’s THIS KIND of buttermilk. Pour into a non-reactive container, like the tupperware at the bottom right, currently eclipsed by the all important CULTURED buttermilk.
3. Leave out on the counter for one day. Chill and serve over berries, banana bread, what have you. Keeps 2+ weeks in the fridge.