20 Crème Fraîche
Makes 3 to 4 cups.
Ingredients
- 1 quart half-and-half
- 1 packet direct-set Crème Fraîche Starter Culture
Steps
- Warm the half-and-half to 72°F
- Stir in the starter culture
- Cover and allow to set (incubate) for 24 hours, until a very thick curd forms.
- 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.