Crème fraîche

Crème fraîche: a lightly acidic soured cream common in France. It does not have the more aggressive acidity of eastern European sour cream. It can be made at home by combining fresh cream (minimum 35 per cent fat content) and buttermilk. Add ⅖ cup (100 mL/3½ fl oz) fresh buttermilk to 4 cups (1 litre/1¾ imp. pints) fresh cream. Mix thoroughly and let stand, covered, in a warm place overnight. Refrigerate and use as required.