Crème Fraîche

You can save a bundle by making this yourself. It only costs so much because they mispronounce it in French on television shows.

The buttermilk or yoghurt provides bacteria to thicken and acidify the cream giving it a slightly sour, nutty flavour, while keeping harmful bacteria away.

• 1 Tbsp. buttermilk
• 1 cup (8 fl. oz.) cream

Combine the two ingredients in a small container, cover it, and let it rest at room temperature for 12–24 hours.

The longer you leave it, the thicker and sharper it will get, so check it after 12 hours, and if it's not thick enough for you, leave it a few hours longer and check it again.

Storing it in the fridge will stop the bacterial action, and it should keep fine for a week or so.

Feel free to experiment with the proportions; try using a bit more buttermilk or using plain yoghurt instead.