To make the crème fraîche, pour boiling water into an earthenware crock or a heavy, glass measuring cup.
Allow the container to heat for a minute, then pour out the water. Add the whipping cream, buttermilk and lemon juice. Stir well and cover with plastic wrap.
Store at room temperature for two days or until the mixture reaches the consistency of thick cream. It will thicken even further once refrigerated.
If stored properly, crème fraîche will last up to a week in the refrigerator.
- 3/4 cup heavy cream (33% M.F.)
- 1/4 cup buttermilk
- juice from 1/2 a fresh lemon