Buttermilk Creme Fraiche

• 1 1/2 cups heavy cream
• 1/2 cup well-shaken buttermilk
• 2 tablespoons sour cream

1. Combine the heavy cream, buttermilk, and sour cream in a pint glass jar.
2. Screw the lid on the jar and shake to mix.
3. Let sit in a cool, dark place for 2 days before refrigerating; the mixture will become thick.
4. Creme fraiche will keep, refrigerated, for up to 2 weeks.

heavy cream, wellshaken buttermilk, sour cream

Taken from www.epicurious.com/recipes/food/views/buttermilk-creme-fraiche-383783 (may not work)