Homemade Creme Fraiche

By JoyT

Ingredients

• 1 cup heavy cream
• 2 tablespoons buttermilk

Preparation

Step 1

In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)



To Make Fennel Creme :

1/2 small fennel bulb (2 Tbl finely chopped)
Squeeze of Lemon
4 Tbl. Creme Fraiche

Remove the tough outer layer of the fennel and finely chop 2 tbsp of the flesh. Squeeze on a little lemon, add the crème fraîche, season, mix and chill until needed.