After buying creme fraiche for many years, the only one i particular liked cost around £4 from a local farm shop which i found to be a bit too expensive.
So i decided to make my own, the recipe is from the website: Lavender and Lovage
Ingredients:
1 cup whipping cream, room temp1 tbsp buttermilk or 1/2 cup sour cream, room temperature
Method:
In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm. Stir thickened crème fraîche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks. Since I knew I would be using this recipe for sorbet, I added 1 to 1-1/2 teaspoons vanilla extract into the crème right before refrigerating to give it a vanilla flavour.
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