Creme Fraiche from Commercial Cream

Equipment:

• Medium-sized pot
• Instant thermometer
• Wide-mouth quart jar with a lid

Ingredients:

• Heavy cream (organic, pasteurized, grass-fed, from jersey/guernsey cows)
• Yogurt (organic, pasteurized, grass-fed, from jersey/guernsey cows)

Method

• In the pot, heat the cream gently to 180°F, using a thermometer to test
• When it reaches temperature, remove from the heat and set pot in a cold water bath
• Cool cream until temperature reaches 110°F
• While cream is cooling, add a ¼ cup of yogurt to quart jar
• Add the cooled cream to the yogurt in the jar and mix well
• Cap the jar and set on the counter for 24 hours to complete the fermentation process
• Store in the refrigerator and use in any way you’d like