Homemade Crème Fraîche
- 1 cup heavy cream
- 1 cup buttermilk (with active cultures)
Heat the cream to 80° to 85°F, being careful not to overheat. Transfer it to a clean container, stir in the buttermilk, cover with plastic wrap, and let sit in a warm spot at room temperature until slightly thickened, about 24 hours. Chill well before using. After chilling, the crème fraîche shou...