For 50 cl50 cl pasteurized heavy cream
2 tbs buttermilk
Heat the cream to 50°C in a saucepan. Remove the pan from the heat. Stir the butter milk into the hot cream.Transfer the cream mixture to a glass bowl and cover it with plastic wrap and a clean kitchen towel.Allow the crème fraiche to culture for 18 to 36 h at room temperature. It is ready when it has a rich, slightly sour taste and has slightly thickened in consistency. Refrigerate the crème fraiche. Use it within 1 week.
Serve crème fraiche with berries, mixed into poulet à la crème, or mixed with chopped herbs for a seasoning garnish.
*Or use potted sour cream.
