Creme Fraiche
By: M. A. Provencher
Published: Thursday, February 11, 2010 - 10:00pm

Ingredients




1 cup heavy cream at room temperature
2 tablespoons buttermilk or Solait creme fraiche starter

Preparation

1 Combine cream with buttermilk or starter. Put into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If using creme fraiche starter, keep covered for 24 hours. When mixture has jelled and is almost firm, refrigerate. It will solidify further in the fridge. Will keep for a month if made with the Solait and for 10 days with the buttermilk.