Is there a substitute for creme fraiche?
Recipe for Creme Fraiche 1-2 tablespoons cultured buttermilk 2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives) Combine the buttermilk and cream in a saucepan and heat only to tepid (no more than 85ยบ). Pour into a clean glass jar. Partially cover and let stand at room temperature for 8-24 hours, or until thickened. Stir and refrigerate at least 24 hours before using.