Creme Fraiche

Directions

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.