Crème Fraiche - Recipe

Crème fraiche, heavy cream thickened and slightly soured by a bacterial culture, has a nutty, tangy taste and is a delicious addition to many dishes. This do-it-yourself version isn't quite authentic, but it's still very good. It is very easy to make - just be sure to choose an additive with a live bacterial culture

view recipe online: https://www.recipetips.com/recipe-cards/t--2249/pumpkin-spice-cake.asp

Directions

Warm the cream a little--not over 100° F. Stir in the culture-providing additive. Keep the cream at warm room temperature until it thickens (over night or up to 2 days). It will keep for several weeks, covered and refrigerated.

Prep Time: 5 minutes

Ingredients
-		1 cup heavy whipping cream
-		2 tablespoons plain yogurt or buttermilk