Creme fraiche is super-simple to make and to me tastes smoother and better than sour cream, which has a tendency to be very gluey on the tongue.
In a clean jar I poured in about 15 ounces of heavy cream (organic) and 1 ounce of cultured buttermilk. I put the lid on the jar and gave it a good shake, then set it on the counter for 24 hours. Time may vary according to the temperature in the kitchen. 24 hours gave me a soft, smooth, slightly tangy curdled cream. From here it goes into the fridge where it has a realistic shelf life of a couple of months.
Tastes great with fruits, as the base for a dip, a dressing, or spread on pancakes.
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