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Crème Fraiche


2cups                           Heavy or light cream

1/8 cup                                    Yogurt with live cultures



  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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