Crème Fraiche

• 250 ml (9 fl oz/1 cup) cream (35% fat content)
• 30

Heat the cream in a small saucepan over low heat to 34°C (93°F). Removed from the heat, add the buttermilk and stir to combine.

Sterilise a 300 ml (10½ fl oz) preserving jar (or mason jar) by