Soups, Salads & Sauces
2 Tbs Cultured buttermilk
2 cups Heavy cream, not ultra pasteurized, no additives
From 'The Splendid Table', American Public Media, publicradio.org, 9/12.
Combine buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees).
Pour into a clean glass jar. Partially cover and let stand at room temperature for 8 to 24 hours, or until thickened.
Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.
Variations: Blend 1/2 cup creme fraiche with 1 tsp each finely sliced chives and fresh tarragon. Add 1/4 tsp lemon juice and salt and pepper to taste.