Recipe - Creme Fraiche

2 cup Heavy Cream
2 tablespoon Buttermilk Or Sour Cream

Heat cream over low heat to 100 degrees F. Add buttermilk and mix well. Put
in covered jar and let sit at room temperature for 6 to 8 hours.
Refrigerate at least 24 hours before serving. The cream will become thick
like sour cream.

NOTE: Creme fraiche can be kept in the refrigerator for 2 to 3 weeks.

Recipe by: Martha Stewart

Posted to recipeludigest Volume 01 Number 336 by James and Susan Kirkland
kirkland@gj.net on Dec 02, 1997