In my last post, I mentioned crème fraîche. This is not Dutch oven cooking, in fact it is not cooking at all. I thought you may want to know how to get it, or make it. In the U.S. it is not readily available. You may find it in gourmet stores, but not always. It has a little tang to it, but not as much as sour cream. Used mostly in desserts.
2 cups whipping cream
4 tablespoons buttermilk
Combine the cream and buttermilk in a glass bowl. Salt to taste. Stir. Cover and let stand in refrigerator for 8 to 24 hours, or until thick, Stir well. Use what is needed, and keep in refrigerator for up to 10 days.