Cream fraiche is a high fat soured cream. The high fat makes it rich and unctuous. These qualities make it perfect to serve with tart fruits and great for cooking as it won’t curdle. With the abundance of fresh local fruit during the summer, it is great to have a little jar of creme fraiche to go along with it.
It is easier to get pastured cream at my local farmers’ markets during summer months, and whenever I find any I jump at the chance and immediately make a batch of creme fraiche. You can also make it with heavy cream from the store, only make sure you don’t purchase the ultra pasteurized heavy cream as this type will take longer to thicken. Simply combine 1 cup of heavy cream with 2 tablespoons buttermilk and whisk well. Transfer mixture to a clean jar and cover the top with cheesecloth. Secure the cheesecloth with a rubber band. Leave at room temperature for 24 hours. Stir and refrigerate. The creme fraiche will thicken more in the refrigerator. Use within one week.
Serve it with fresh fruit and use it to finish sauces to get a velvety texture.