Crème fraiche is a rich, tangy cream made from the cultures of unpasteurised milk so it is not possible to make the genuine thing at home, but you can certainly made a very tasty slightly sour cream just by adding buttermilk or crème fraiche to warm cream and leaving it over night to thicken.
- 500ml double cream
- 2tbsp buttermilk or crème fraiche
Place the cream in a small pan and warm gently until it just warm to the touch when you dip your finger into it. (blood temperature)
Remove from the heat. Stir in the buttermilk or crème fraiche and cover with a clean tea towel. Leave overnight in a warm place- such as the airing cupboard, or near (but not on top of a radiator) The next day the mixture should have thickened. Place in the fridge and use within 2-3 days.
You can also use yogurt to culture your cream, but it will give you a slightly more tart flavour.