1 cup heavy cream
2 tbsp buttermilk
1. Combine ingredients in a small bowl or jar. Cover with a clean kitchen towel and let sit out in a warm spot on the kitchen counter for 8-24 hours. Mixture will thicken as it sits. Once it reaches the desired thickness, stir and place in an airtight container. Refrigerate until ready to use. Crème fraîche can be stored in the refrigerator for up to one week.
Prep time~ 5 minutes
Inactive Time~ 8-24 hours
* Cooks note~ Don’t worry about spoilage or bacteria since this sits out for so long. The acidity in the buttermilk kills off any bad bacteria and allows the good cultures to grow!