Creme Fraiche

I looked at all the previous Creme Fraiche recipes on this site and did not see one quite like this, so I decided to post. Use in any recipe in place of sour cream. My favorite way to eat this is as a dip for slices of tart apple, such as Granny Smith or Pippin. Try it! This recipe is from the book "Foods of the Sun" by Anne Lindsay Greer. Cook time is time standing at room temperature.

• Ready In: 1 hr 35 mins
• Yields: 1 pint

Ingredients

• 1  cup sour cream
• 1  cup heavy cream
• 2  tablespoons buttermilk

Directions

1. Put all ingredients into a 1 liter french canning jar and whisk to combine.
2. Let stand at room temperature for 1 1/2 hours.
3. Refrigerate.
4. Use within 2 weeks.