Creme Fraiche (or creme fresh) is a great sour cream substitute and won't curdle when you use it in sauces over heat. Creme Fraiche For every cup of 35% cream, use 3 tablespoons of cultured buttermilk. In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a covered glass jar and allow to stand in a warm place, until thickened but still of pouring consistency. This takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Can be stored in the fridge for 3-4 weeks
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