Creme Fraiche

so tasty topping desserts. so useful in cooking. This takes no time at all to mix up, but make it the night before you need to use it in a recipe (at least) as it does need 12-14 hours for the cream to sour.

• Ready In: 1 min
• Yields: 1 cup

Ingredients

• 2  tablespoons  active culture buttermilk
• 1  cup heavy cream

Directions

1. Shake buttermilk and cream in a sterilized jar.
2. Let stand, loosely covered, in warm place, until thickened, 12-14 hours.
3. Stir well.
4. Refrigerate, covered, up to 10 days.