Instructions: Combine cream with buttermilk or starter. Put into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If using creme fraiche starter, keep covered for 24 hours. When mixture has jelled andis almost firm, refrigerate. It will solidify further in the fridge. Will keep for a month if made with the Solait and for 10 days with the buttermilk.

NOTES : This is an old one from the NY Times which I lived in NYC and comes from Paula Wolfert who also uses a freeze-dried starter called Solait. At least she did when the recipe was printed - dont know if they make it any more.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.