If you'd like to know the best creme fraiche substitute for any cooking or baking recipe that you want to make, look no further! While creme fraiche isn't widely available here in the states yet, it is a wonderful ingredient that offers many unique qualities!
In a mason jar or one of your choosing combine the pasteurized heavy whipping cream with the cultured buttermilk.
2 cups pasteurized heavy whipping cream, 3 tablespoon buttermilk
Cover the jar with cheese cloth using twine or a rubber band to secure it over the top.
Mix, and allow to sit at room temperature for up to 24 hours to allow the mixture to thicken.
When the creme fraiche has thickened to your liking, place the jar lid on and seal securely. Put it in the refrigerator for another 24 hours before use.
Notes
This recipe will yield about 2 cups/1 pint of creme fraiche.
Be sure to use cultured buttermilk or it will not thicken.
Will last in the refrigerator jarred for up to 2 weeks.