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Crème fraîche is not sold in the US. There is sour cream, which can't really be cooked, and heavy cream which is less thick and doesn't taste the same. That's a real problem given than it's used in a fair amount of French dishes, and probably about 90% of Norman ones.
Thankfully, it's extremely easy to make, you just need to plan ahead.
Then multiply the quantities by the amount you want or the size of the jar.
1. Mix the cream and buttermilk together in the jar
2. Cover a clean cloth or parchment paper with an elastic
3. Leave at room temperature for 12-24h: for me, it's usually closer to 24h. It shouldn't be liquid anymore. It should have a thicker texture, somewhat like yogurt.
4. Refrigerate and eat within a couple of weeks
This uses very little buttermilk. I need to figure out what I can do with the rest of bottle. Yogurt maybe?
