Creme Fraiche

I often need Creme Fraiche in my sauces. I don't keep it on hand, and sometimes have a hard time finding it without going to the "fancy grocery stores". I did find this home made substitute that I have made with items I usually have available in my fridge.

Creme fraiche is produced by a process similar to that of sour cream. It can be made at home:
Add a small amount of cultured buttermilk or sour cream to heavy whipping cream. Allow this to stand for several hours at room temperature until the bacterial cultures act on the cream and tend to thicken the whipping cream a little.

Creme fraiche is particularly useful in finishing sauces in French cooking because it does not curdle. In Southern US a similar food made from raw milk is called Clabber. Crema Mexicana is also a cultured sour cream and is often found in supermarkets in the Southwestern US.

Good Luck!