Bring the cream to 110F in a medium saucepan. Remove the pan from the heat and stir the butter milk into the hot cream.
Transfer the cream mixture to a glass bowl and cover it with plastic wrap and a clean kitchen towel. Allow the crme fraiche to culture for 18 to 36 hours at room temperature. It is ready when it has a rich, slightly sour taste and has slightly thickened in consistency. Refrigerate the finished crme fraiche. and use it within one week.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2
2 cups pasteurized heavy cream (whipping cream)
2 tablespoons cultured buttermilk
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