i can't begin to imagine how many times i've made chase's recipe (the first one). it is fabulous in desserts such as mixing it with lemon or raspberry curd or in thickening, flavoring and smoothing gravy/sauces. i can't begin to think about the fat content even though i use reduced fat sour cream and cream, but it's fabulous stuff to have around--really! Creme fraiche -- chase 1 cup heavy or whipping cream 1 cup sour cream.  Whisk together pour into a jar and let stand in a warm place for 12 hours. Stir well and refrigerate for 36 hours before using. Will keep for 10 days.  Other one  2 cups heavy cream 2 teaspoons buttermilk  Put in a jar, shake and let stand in a warm place for 12 hours. Stir well and then refrigerate for 24 hours. Will keep for 10 days Â

To tell you the truth I don't think that you even need to thin sour cream to sub for creme fraiche, although that is fine. I make creme fraiche lots for various recipes and in my view it is it's tarter taste that sets it apart from sour cream more so than the consistency. I think in most recipes you can sub sour cream for creme fraiche with no ill effects at all to the recipe. Mind you creme fraiche does have a certain "je nais c'est quoi" and is well worth the effort.

I always make my own Creme Fraiche, very easy, and tastes great but you need to make it about 36 hours in advance. Creme Fraiche 1 1 cup heavy whipping cream 1 cup dairy sour cream Whisk together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen overnight or until thickened. Cover and refrigerate 24 hours. The longer it sits the tarter it gets. Will keep for 7 days I prefer the above recipe but here is another that works well. Both are from the Silver Palate Creme Fraiche 2 2 cups heavy whipping cream 2 teaspoons buttermilk Pour the cream and the buttermilk into a glass jar. Cover and hake for 1 minute. Let stand in a warm place until thickened, at least 12 hours (overnight). Stir well and refrigerate for 24 hours. Will keep 7 days

Exactly, Linda. My fresh ricotta recipe calls for un-ultrapasteurized cream as well but that's not so easy to find around here. On the other hand, fresh ricotta and creme fraiche are readily available. Expensive, yes, but between gas and time probably cheaper overall. I forget where I finally found non-UP-cream last time. Maybe TJ's? If so, I've got no excuse, there are a couple near me.