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Creme Fraiche

List of Ingredients




1 cup heavy cream
1 teaspoon buttemilk

Recipe



Pour the cream into a jar or mixing bowl. Add the buttermilk and stir. cover tightly with plastic wrap and let stand in a slightly warm place for 12 hours or longer, or until the cream is about twice as thick as ordinary heavy cream. Refrigerate and use as desired on fresh fruits, fruit pies and so on. Keep closely covered. Makes about 1 cup.
From New York Times Cook Book