Crème Fraiche

Yields 1 cup

Ingredients:

1 cup 35% Cream

1 tbsp buttermilk or 1 tbsp sour cream

Method:

·    In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk

·    Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency.  Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature

·    The creme fraiche is ready when it is thick with a slightly nutty sour taste.  Chill cream, in the refrigerator, for several hours before using

·    Creme fraiche may be made and stored in the refrigerator for up to 10 days