|Heavy cream||1 Cup (16 tbs)|
|Buttermilk/Yogurt / sour cream||2 Teaspoon|
1 In a jar put the heavy cream and add buttermilk/yogurt or commercial sour cream.Mix well.
2 Cover the jar loosely and place it either at room temperature of 85 degrees Farenheit for minimum 8 hours or let it stand in the oven with the pilot light on for minimum 8 hours or overnight.
3 Stir the contents of the jar , cover again and refrigerate.
4 On cooling the cream will become thick and therefore will be ready to use.
5 Can be served with fruits or desserts.
On a temperature less than 85 degrees farenheit, the cream must be allowed to stand for 24 to 36 hours.
Creme Fraiche can also be used as a substitute for sour cream and unlike sour cream it will not curdle on boiling.