I'm trying to figure out how to make the Salvadoreño cream my husband buys. It's a little expensive and has many extra unnecessary ingredients for shelf life. It's not a sour cream like here in the USA but it does have that little bit of cultured tart taste. I had never tried processed creme fraiche so I don't know how authentic this tastes but I will continue making this because it is simply wonderful.
We are now using this as the base for our ranch dipping sauce. No more mayo for me.