Creme fraiche lasts a good 3 weeks in the refrigerator.
- 1 quart heavy cream
- 4 tablespoons (¼ cup) fat free buttermilk
- Heat heavy cream to 105° in double boiler.
- Remove from heat and place pot in ice bath. Cool mixture to 100° degrees
- Add buttermilk to heavy cream and mix thoroughly
- Pour mixture into sterilized containers and allow them to sit for 8+ hours at room temperature (longer times will result in a thicker product)
- Serve with toppings of your choice