Creme Fraiche

• 2 cups heavy cream
• 2 tablespoons low-fat buttermilk

1. Stir together cream and buttermilk in a medium bowl.
2. Let stand at room temperature, partially covered, until thick, about 12 hours.
3. Stir; cover, and refrigerate until ready to use, up to 2 weeks.

heavy cream, lowfat buttermilk

Taken from www.epicurious.com/recipes/food/views/creme-fraiche-392644 (may not work)