This is a workaround to create a Créme Fraiche. You can also make it with buttermilk, but I think the sour cream gives a smoother, richer product. The trick is finding heavy cream that is not ultra-pasturized. Healthfood stores and fresh markets are your best bet.
Crème Fraiche
1/2 cup heavy cream (not ultra-pasteurized)
1/2 cup sour cream
1. Whisk the heavy cream and the sour cream together in a small bowl.
2. Pour the mixture into a jar, cover and let stand in a warm place for 12 hours. Then stir and refrigerate for 24 hours. Serve.
