Remember: It is important to always use the freshest ingredients. We always source local produce, meats, and seafoods.
Use 1 teaspoon of buttermilk for each cup of heavy cream (whipping cream). Heat it in a saucepan until it is lukewarm (approx. 30°C - 85°F), pour it into a glass container, and allow it to stand at room temperature until it thickens. The temperature should not be lower than 15°C - 60° F nor higher than 30°C - 85° F. In very hot weather it can thicken in as little as 6 hours; in colder weather it can take as long as 36 hours. The creme fraiche can be stored in the refrigerator for one week.
To add something special to your baked potatoes - add about 10-15 Basil leaves to a food processor - process until they are chopped up finely - Add 1 cup of your creme fraiche and some Course Kosher Salt - mix and top your baked potato