Homemade Creme Fraiche

This is so easy that I wouldn't even call it a recipe. I saw it in this book that I've talked about making it before and decided I needed to give it a whirl. She says that it's so easy a 4 year old could do it and I do have to agree.

All you do is mix 1 c of heavy cream with 1 T of cultured buttermilk, cover it, and let it sit out in a warm area for 24 hours. You can stir it once or twice. Simple huh?

It thickens up quite nicely. The only problem is you have to think a little bit ahead of time to make it. You need to use cultured buttermilk; you can't use the buttermilk left from making butter. Creme Fraiche is a dangerous thing to have in the house. It goes so nicely with fresh strawberries (with a dash of brown sugar or reduced balsamic vinegar) or with soup (bisque, puree), on top of pie (pumpkin, apple) I could go on but you get the idea. It basically goes with everything.

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