Creme Fraiche is a soured cream made by souring thick cream with a bacterial culture, typically from yoghurt. It is very easy to make, and could be handy if you want to make larger batches, or different fat content from the store bought Creme Fraiche.
Servings 1 batch
Instructions
- Pour the cream into a tall glass, and add the yoghurt. Stir well.
- Put a paper coffee filter or similar over the glass, and use a rubber band to hold it in place.
- Leave the glass for 24 hours in room temperature, preferably in a place with no draft. Remove the coffee filter and stir with a spoon. Store your Creme Fraiche in the fridge.
