Pseudo Creme Fraiche Recipe

• 1 cup pasteurized or raw heavy cream (do not use ultra-pasteurized)
• 2 tablespoons whole-milk plain yogurt

1. Place cream in a small saucepan over medium-low heat.
2. Heat until just warm, around 85 degrees F.
3. Remove from heat and stir in the yogurt.
4. Place in a warm place to thicken for at least 12 hours.
5. (We found that inside the oven with the light left on works perfectly!)
6. Once thickened, store the creme fraiche in a covered container in the refrigerator.

heavy cream, wholemilk

Taken from www.chowhound.com/recipes/pseudo-creme-fraiche-10696 (may not work)