Timeframe: 1–2 days

Crème fraîche is used in sweet recipes in place of whipped cream, or in savory sauces.

Ingredients

• fresh, high quality cream (not ultra-pasteurized)
• active kefir or yogurt (2% the weight of the cream)

Supplies

• large mixing bowl
• digital scale 

Method

1. Set a large mixing bowl on the scale and tare to zero. Weigh the cream in the bowl, and multiply by .02 to determine the amount of kefir or yogurt to use.
2. Bring cream to room temperature by setting on the counter or heating gently on the stove.
3. Mix the kefir or yogurt with about half a cup of cream to ensure even distribution.
4. Stir the mixture into the remainder of the cream in a large bowl. Cover with a clean towel and leave to ferment undisturbed on a warm countertop for 12-24 hours.
5. Use a small spoon to scoop a little out of the jar. If the impression made by the spoon is still present, it is ready to taste.
   
   Crème fraîche has a slightly sour taste and complex aroma. Depending on its consistency and flavor, you can let it continue to thicken and develop more flavor with prolonged fermentation.
   
   
6. When the crème fraîche has the desired consistency and flavor, place in a jar in the refrigerator. Use within two months.