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CREME FRAICHE

2 cups heavy whipping cream (not ultra pasteurized)
2 teaspoons buttermilk

Pour the cream and buttermilk into a large glass jar. Cover and
shake vigorously for 1 minute. Let stand in a warm place until
thickened, at least 12 hours. Stir well and refrigerate at least
24 hours before using. Keeps 7 to 10 days.

Yield 2 cups.

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