Crème fraîche

1. Pour the cream and buttermilk into a clean plastic bucket.
2. Stir gently with a whisk.
3. Cover with a clean tea towel.
4. Set aside the bucket in a warm place at about 20°C for two days.
5. After two days, place the bucket in the refrigerator and mix using a spatula before use.
6. Regularly check that the thickness and flavour are right, as temperature, just like hygiene, is an essential factor in this preparation.
7. If needed, allow the crème fraîche to ferment outside of the refrigerator for a little longer to create a thicker end result. Shorten or extend the fermentation process if needed.

Serving suggestions:

• As part of a composition with components of cucumber, tomato, celery, or green herbs.
• As an addition to sauces, soups, and dressings.
• Vary by flavouring the cream before making the crème fraîche by adding spices such as cardamom or aniseed.