Creme Fraiche - cooking recipe

Ingredients

1 pint heavy cream
3 tablespoons cultured buttermilk

Preparation

In a medium bowl, whisk together the cream and buttermilk.
Cover the bowl with a towel and let stand in a warm place until thickened, about 12 hours.
When thickened, cover bowl tightly and refrigerate until well chilled, 2 to 3 hours.
The Creme Fraiche can be refrgerated, tightly covered for up to 2 weeks.