koko > wrote:

> Creme Fraiche
>
> sauces/dips
>
> 1 cup heavy cream; not ultra pasteurized
> 1 cup sour cream
>
> Whisk the heavy cream and sour cream together in a bowl. Cover loosely
> with plastic wrap and let stand in the kitchen or other reasonably
> warm spot overnight, or until thickened. In cold weather this may take
> as long as 24 hours.
>
> Cover and refrigerate at least 4 hours, after which the creme fraice
> will be quite thick. The tart flavor will continue to develop as the
> creme fraice sits in the refrigerator.

This sounds like a recipe for sour cream.

-sw