Crème Fraiche

This recipe is a substitute for Crème Fraiche. It needs to “ripen” at room temperature and in the refrigerator. This Crème Fraiche, beyond being a substitute in recipes, is good as a sauce or dip for vegetables. Add spices or curry to a portion and serve over hot vegetables as a side dish. Serve with desserts and fresh fruit on the side.

2 cups heavy cream (whipping), not ultra pasteurized
¼ cup sour cream

Warm the heavy cream until it is barely warm, 85 – 90 degrees Fahrenheit, on an instant read thermometer. Remove from heat. Whisk in the sour cream and pour mixture into a bowl. Cover the bowl and let it thicken slightly for ~ 8 – 12 hours at room temperature. Stir the mixture and recover it. Refrigerate for 8 hours more until it thickens further.

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