Creme Fraiche

1. 1

   Combine the cream with the buttermilk (1 tablespoon for each cup of cream) in a saucepan over medium heat.

2. 2

   Heat just until the chill is offto about 50F.

3. 3

   Pour into a glass jar, cover lightly with a piece of waxed paper, and let sit in a warm place (65F to 70F) for 12 to 20 hours, until the creme fraiche has thickened.

4. 4

   Replace the waxed paper with plastic wrap or a tight-fitting lid and refrigerate for at least 6 hours before using.

5. 5

   It keeps for up to 2 weeks.

No additional tips available.