Rescuing overly thickened creme fraiche
I made crime fraiche and apparently left it out too long (almost 18hrs at 69 deg. F), and now it is super thick/stiff in the fridge. (I used 2 cups of grassfed local cream and whole fat buttermilk- 2T, did not heat them up first). Is the best solution to whisk in more heavy cream? It's significantly thicker than yogurt- is just softer than whipped butter. It tastest appropriately tangy, has a good color. Thanks for any advice!