Creme Fraishe

1 or 2 tbsp cultured buttermilk
2 cups heavy cream (pasturized)

Mix buttermilk and cream. Heat to no more than 85° on an instant thermometer. Pour into a glass jar. Partially covered, let stand at room temperature for 8 to 24 hours or until thickened. Stir and refridgerate 24 hours before using. Keeps for 2 weeks. This can be used for cream sauces, soups, and main dishes. It can also be sweetened for fruits and desserts.