1 C heavy cream
1 tbls. buttermilk
Combine the cream and buttermilk in a jar with a tight-fitting lid and place it in a warm spot such as the top of a fridge or near the stove. Allow it to sit, undisturbed, for 12 to 14 hours, until thickened but still pourable. Ultra-pasteurized cream may take as long as 36 hours. This recipe produces a creme fraiche that reminds one of the varieties found in parts of France. I like it because it can be used in other sauces as a base and doesn't curdle like sour cream. It has a pleasing zingy flavoure I like. I'd wanted to know how creme fraiche was made for years and when I stumbled on this recipe in my grandmother's old cookbook I was absolutely thrilled to have it. Enjoy!!