• 1 quart of store bought organic pasteurized cream (Not ultra pasteurized)
  • 1/3 cup previous batch
  • 1 quart mason jar
  • saucepan
  • spoon
  • Thermometer
  • 3 3/4 cups of organic raw cream
  • 1/4 cup of previous batch. whisk together well
  • Place the cream fresh in a quart mason jar in a warm spot for 24 hours to 36 hours (I hold mine at 36 hours)
  • After 24 hours to 36 hours the crème fraiche should be set. ( Need to be cultured for a minimum 24 hours to be GAPS approved)
  • Now you have crème fraiche! Use this traditional fermented dairy product to nourish yourself and your family in your favorite recipes.
  • Do not forget to reserve some of the cultures you created from the previous batch in order to supplement a new batch. You can continue making crème fraiche indefinitely by adding more milk or cream to the jar as you use it. The bacteria will continue to feed off of the new milk or cream and ferment to create more Crème Fraiche!

Notes

  • Sometimes crème fraiche will separate during the culturing process. Reserve the whey for your ferments!
  • Homemade crème fraiche is thinner than store-bought crème fraiche. Store-bought crème fraiche generally adds thickeners and other added ingredients to make a thicker product. Not GAPS legal