This can be replaced by sour cream, but it mixes better under heat and I think tastes better. It does take a couple days of preparation before use, though, so some forethought is needed.

Timings

Prep: 5 minutes
Wait: 3 days

Ingredients

• 2C heavy cream
• 3T cultured buttermilk

Steps

1. Combine ingredients in a CLEAN (perhaps boiled in water for a few minutes) container. I use a glass measuring cup.
2. Cover tightly with cheesecloth or any breathable material, (I use a coffee filter as recommended by the original recipe and a rubber band to secure it).
3. Let sit at room temperature for a day or two.
4. Stir and perhaps move to a container with a lid, and put in a refrigerator for a day to thicken further.

References

• https://foodwishes.blogspot.com/2011/03/homemade-creme-fraiche-nobodys-ever.html