To make your own crème fraîche:
Take 1 cup/250 ml double cream and add 1 teaspoon/5 ml cultured buttermilk. Stir together in a saucepan and heat gently to 85°C/185°F. Pour into a container, partially covered and leave at warm room temperature for 6-8 hours, or until thickened. When thick, stir the cream, cover and refrigerate. The flavor intensifies and the cream thickens the longer it stands. Makes 1 cup/250 ml.
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