Creme Fraiche

I started making my own crème fraiche a year ago because commerical crème friache has a buttery texture that makes it prone to lumping when spun into ice creams and sorbets. It tastes bland, and to add insult, is exorbitantly expensive. I started making my own crème fraiche a year ago and found the flavor to be clean and refreshingly tangy.

1 quart buttermilk

5 quart heavy cream

Whisk the buttermilk and heavy cream. Cover and ferment the creme fraiche at room temperature for at least two days (or up to 4 days at cooler temperatures). Refrigerate and use within a week.