Crème Fraîche

From The Urban Forager: Culinary Exploring and Cooking on L.A.’s Eastside

This is an ingredient you will want to have around. It is easy to make, delicious, and much less expensive than the purchased version. I use it on nearly everything that tastes better with a creamy tang; it is yummier than store-bought sour cream, as its texture and flavor are more delicate. Makes 2 cups

Ingredients

• 2 cups heavy cream (Avoid the ultra-pasteurized version, as it will take longer to thicken and has a lot of the quality nutrition blasted out of it.)

• ½ cup buttermilk

Ingredients

• In a tall pitcher or container, whisk the cream and the buttermilk.

• Cover with a light cloth or a couple of layers of cheesecloth, and leave at room temperature. The mixture will thicken within one or two days.

• Before using, give it a good whisk.

• Store in the refrigerator covered for no more than two weeks.