Creme Fraiche - cooking recipe

Ingredients

1 1/2 cups heavy cream
1/2 cup cultured buttermilk
1/2 lemon, juice of

Preparation

Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.
Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.
This will take 12-24 hours depending on the buttermilk culture and the temperature.
When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.
Creme fraiche will thicken more as it chills.