Silky, tangy crème fraîche can get pricey used in quantity. Luckily, making your own is a snap, and about half the price.
1 cup heavy whipping cream
2 tablespoons buttermilk
How to Make It
Pour cream and buttermilk into a small bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature until thickened, at least 8 hours or overnight. Stir; keep chilled and use within 1 week.