MAKING

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.

SERVING

4. Cook your favorite vegetable or chicken with cream fraiche, and serve it hot.

TIPS

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.