Crème Fraiche

Ingredients:

2cups                           Heavy or light cream

1/8 cup                                    Yogurt with live cultures

 

Procedure:

1. Heat cream to 86 degrees
2. Add the yogurt, mix well
3. Cover and let sit in a warm area for twelve hours or until curdled/coagulated
4. Store in the refrigerator until needed

 

Yield: approx  1 ½ cups

 

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