Creme fraiche is naturally obtained when unpasteurized milk is left at room temperature for about 12 hours, and natural bacteria ripens the cream, which rises to the top. Creme fraiche is widely used in France, and in Mexico, a similar product is called crema fresca. Creme fraiche is somewhat similar to sour cream, but it is not sour, on the contrary, it is richer and smoother than sour cream, due in part to its higher milk fat content.

To make creme fraiche at home:

• Mix 2 Tbs cultured buttermilk with 1 cup heavy cream (I use lowfat buttercream). Set it in a glass container at room temperature overnight.
• The next day you will find that the cream mixture has thickened. Refrigerate. The creme fraiche will keep in the fridge for up to about 10 days.