by Julia Child
1 Cup Heavy Cream 1 Tbs Buttermilk
- Combine heavy cream and buttermilk in a small container. Leave your mixture unrefrigerated and partially covered in a dry, warm place for 12 to 24 hours.
- Once your mixture has thickened considerably, cover and refrigerate. The crème fraiche will keep in refrigerator for 7 to 10 days.