Home-Made Crème Fraiche
1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk
1 clean can with a lid
Mix lukewarm milk and buttermilk in the can.
Cover with a lid, and let sit 12 – 24 hours in a room temperature.
Then, stir with a dry clean spoon thoroughly, cover with the lid, and put in a refrigerator for about 12 hours.
Afterwards, the Crème Fraiche (French sour cream) is ready to eat.
This sour cream is kept in a refrigerator longer than usual.