For truly fresh creme fraiche, make it yourself

You see more and more recipes calling for creme fraiche, a European style sour cream that is thicker and less sour than our typical sour cream.

You also see it more places, but it can be hard to find. Luckily, it’s not that hard to make a version at home.

Here are some guidelines.

Make sure all bowls and utensils are very clean to avoid contamination.

Use pasteurized heavy whipping cream because ultra-pasteurized will take longer to thicken.

This process can take anywhere from 24 to 36 hours. Stir and taste every 6 to 8 hours. The creme fraiche is ready when it is thick, with a slightly nutty, sour taste.

Chill creme fraiche for several hours before using.

Be careful not to heat the mixture more than about 85 degrees because it will separate.

Don’t add creme fraiche to hot food until the end of the cooking process or just before serving.

Creme fraiche

2cups heavy cream

2 tablespoons buttermilk

Over medium heat, stir together heavy cream and buttermilk in a saucepan. Heat to body temperature. (Check by touching with your little finger.) Remove and place the mixture in a bowl and cover with a tea towel. Let sit overnight to thicken.

Serve or store in refrigerator for as long as a week.

Makes about 2 cups. Per tablespoon: 52 calories, trace protein, 6 grams fat, 3 grams saturated fat, trace carbohydrate, 0 grams fiber, 20 milligrams cholesterol, 7 milligrams sodium.

Recipe courtesy of chef Frances Chumley, Whole Foods in Annapolis, Md.