Creme Fraiche

• 1 quart/1,040 grams heavy cream
• 1 packet creme fraiche cultures (see Sources, page 309)

1. Put the cream in a medium pot set over medium heat.
2. Heat to 86F (30C).
3. Remove the pot from the heat and stir in the creme fraiche cultures.
4. Pour the cream into a glass bowl and cover with plastic wrap.
5. Put the bowl in a warm spot (about 70F/21C) on the kitchen counter and let the creme fraiche develop for 12 hours.
6. Taste it for flavor.
7. If your kitchen is on the colder side the cream may need additional time to ripen to your taste.
8. After 12 hours, transfer the creme fraiche to an airtight container and refrigerate it for 6 hours to chill and thicken before using.
9. It will keep for up to a week in the refrigerator.

cultures

Taken from www.epicurious.com/recipes/food/views/creme-fraiche-374170 (may not work)