Créme fraîche is a dairy product that we have come to love. It is one of the main ingredients in Flammkuchen which we enjoy a lot. In America, it is also expensive and not readily available. I knew immediately when I asked the man stocking the dairy in the largest grocer in town for it, and he asked me to spell it, that it was not to be had!! It is available in Whole Foods which means a trip to Tampa or Orlando which will take up 1/2 of a day. And, it is still expensive.
I started reading about making it at home, and now I wonder why I waited so long to try it. It is simple, it is delicious, and can be ready for use in 2 days. Use it as a topping for soups instead of sour cream, as an ingredient in muffins and cakes, mixed with honey on top of fruit, in scalloped potatoes, etc.
1 cup whipping cream..do not use ultra pasteurized
2 tablespoons buttermilk
Mix together in a jar and let set, covered, in the kitchen in a warm spot for 8 to 24 hours. It will thicken when ready. Refrigerate and use within 2 weeks. So simple, so easy, and so good.