Creme fraiche is a staple of French cuisine and is pronounced 'krem fresh'. It is a thick and smooth soured cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing cream with a special bacteria. Four our purposes we will be using a pasteurized [not ultra-pasteurized] cream, and buttermilk. Buttermilk contains special bacteria that is benign, and it will multiply and protect the cream from any harmful bacteria.
Pour 2 cups cream into a saucepan, heat until tepid [do not exceed 100 degrees]. Add 2 tablespoons cultured buttermilk, stir well. Place in a clean glass jar, loosely covered, and let stand in a warm place for 12 - 24 hours. You are looking for it to thicken, still pour-able, but thicker. Stir occasionally during this time to keep up with the progress. After it thickens, refrigerate for 24 hours. Serve with any savory or sweet dishes! If you like a lighter texture, simply whip it until desired fluffiness. This delicious treat will keep in the refrigerator for 7-10 days.