20 Crème Fraîche

Makes 3 to 4 cups.

Ingredients

• 1 quart half-and-half
• 1 packet direct-set Crème Fraîche Starter Culture

Steps

1. Warm the half-and-half to 72°F
2. Stir in the starter culture
3. Cover and allow to set (incubate) for 24 hours, until a very thick curd forms.
4. The crème fraîche is now ready to use, or transfer to a storage container and hold covered under
   refrigeration for up to 1 week.

Variations

Lime-flavored Crème Fraîche: Add fresh lime juice to taste.