Make your own creme fraiche

Creme fraiche is like the ultra-luxurious version of sour cream, and also much more utilitarian. Unlike sour cream, it can be baked or cooked without separating, as well as whipped. However, it's also more expensive. The vermont farms? brand at Whole Foods is about $5 for a little 8 oz tub.

Here's how to make your own.

DIY Creme Fraiche

- 1 glass jar with lid
- 1 pint heavy cream
- 1 cup cultured sour cream (I used Daisy sour cream)

1. Combine ingredients into glass jar. Shake until well mixed.
2. Close the lid, and let sit out in a warm environment for 24 hours, stirring every 6-8 hours. Don't worry, the cultures in the sour cream will protect the really nasty critters from getting in; besides, the cream and sour cream are likely to be pasteurized.
3. After 24 hours, the creme fraiche should be have thickened. Refrigerate another 24 hours to finish the thickening.
4. Creme fraiche is ready to use! Lasts about 2 additional weeks in the refrigerator.

I found this link to be helpful (note: they use buttermilk instead).

http://video.about.com/gourmetfood/How-to-Make-Creme-Fraiche.htm

Alternatively, you could put sour cream in a cheesecloth (or 3 wet paper towels) to drain off the excess liquid, or possibly even just Greek yogurt instead. However, the aforementioned method should give you the richest creme fraiche.