Creme Fraiche (or creme fresh) is a great sour cream substitute and won't curdle when you use it in sauces over heat.
2 Cup (32 tbs) (35%)
6 Tablespoon (cultured)
1. Place a saucepan over low heat, pour cream in it. Heat cream and bring it to 105 degree.
2. Remove the pan from heat, and add buttermilk to it.
3. In a covered jar pour the mixture, and allow it to stand until it thickens but still has a pouring consistency.
4. Cook your favorite vegetable or chicken with cream fraiche, and serve it hot.
For every cup of whipping cream you require 3 tablespoons of buttermilk.
Check the temperature of cream using instant thermometer.
Allow the mixture to rest for about 24-36 hours, depending on your room temperature.
Your cream fraiche is ready when it is slightly sour in taste and nutty in appearance.
Your cream fraiche will remain fresh in refrigerator for 3-4 weeks.