Crème Fraiche

Must be made at least 1 day before using. May be refrigerated, covered up to 10 days. In small saucepan, over low heat, heat cream just until warm (no higher than 100 degrees). Stir in buttermilk. Pour into clean glass jar. Loosely cover (do not screw on top); let stand in warm spot (80-90 degrees) until consistency of yogurt or sour cream, about 12-24 hours; tighten lid and refrigerate at least 4 hours. Makes about 2 c. (Another version: mix 1 c heavy cream, 2T buttermilk, and 2 tsp lemon juice in glass bowl. Cover and let stand at room temp up to 24 hours. It can keep in frig up to a week, tightly covered)

Heavy Cream 2c
Buttermilk 1T plus 2 tsp