What is a foolproof method and recipe for homemade creme fraiche?
I have tried to make it before using ultra-pasteurized cream and buttermilk, which I left on my counter. It did thicken and it got tangy, but it just wasn't as good as the kind I can buy from the store. Was it because I used ultra-pasteurized cream rather pasteurized? Should I have heated first? I would love a foolproof and easy way to make this. Thanks!