Maryann, crème fraiche is so easy to make and so much cheaper - if you can make use of the extra heavy cream and buttermilk.....which is not hard to do.
This is June's recipe from years ago.
CREME FRAICHE - HOW TO MAKE - June Jacobs
2 cups whipping (heavy) cream preferably NOT ultra-pasteurized
1/4 cup buttermilk -- room temperature
1. Warm cream in heavy small saucepan to lukewarm (85 degrees F). Remove from heat and mix in buttermilk. Put the mixture into a clean glass jar (that has a tight-fitting lid), Leave the jar open and cover with a piece of waxed paper fastened with a rubber band. Let it stand in a warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
2. When the cream has "clotted," remove the paper and replace it with the lid. Refrigerate until ready to use.
Teacher's Tip Stored in this manner, the Crème Fraîche should keep until you've used it up (and made more!) Like fine cheese, it may develop a "skin", but you can remove it and use what's underneath.
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Jean's notes:
Well, murphy's law - my heavy cream WAS ultra-pastuerized and the only buttermilk on the shelves around here was/is reduced fat/1 1/2% milkfat/50%less fat than whole milk!!!
Decided to go with it and see what would result - oh my, it is delicious, creamy, beautiful crème fraiche. I left it 30 hours.
Now, I have to decide what to use it for - any suggestions? If nothing else, I could use it in my mashed tatoes Thanksgiving day.
June, how long will this keep? Any idea?
June - Wow, that is GREAT news! and besides, it WHIPS!!! so when you want that great tang on a strawberry shortcake, you can have it fluffy!
As well, it doesn't break if it gets boiled the way sour cream does, so it's great for finishing sauces.
In Washington, look for the brand of heavy cream 'Wilcox'
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Maryann, I've never been able to find heavy cream that is not ultra-pasturized and this method is fantastic for it.
This Corn with poblano chile and crème fraiche was so darn good.
Now, I'm looking for ideas from my binder title "Being Careful" which references healthy recipes................
OK, the crème fraiche, caviar, all the rich food is GONE!! But, what a fun week of cooking, tasting and enjoying!