Homemade Creme Fraiche
A substitute for sour cream or as a sophisticated alternative to whipped cream
- 1 1/2 cups heavy cream
- 1/2 cup low-fat buttermilk (1 to 2 percent)
Pour cream and buttermilk into a 2 1/2 cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach it's optimal thickness after 4 or 5 days.