Anne’s CRÈME FRAICHE
1 pint heavy or whipping cream
1 pint ½ and ½
3 tablespoons buttermilk
Place cream, ½ and ½ and buttermilk in a glass jar with a lid. Shake for 30 seconds to mix well. Let sit on the counter for 24-36 hours. Tip jar slightly to see if it has thickened. Place in the refrigerator. It will keep for 2 weeks.
Add sugar and vanilla to taste to serve over fruit or for desserts.
Crème Fraiche can be used in place of sour cream in sauces. It does not curdle when heated.