Creme Fraiche - cooking recipe

Ingredients

3 cups heavy whipping cream (not ultrapasteurized)
1/2 cup sour cream

Preparation

Whisk together the cream and sour cream until smooth.
Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
This will take at least 12 and up to 24 hours.
Stir until smooth and refrigerate.
The creme fraiche will stay fresh for several weeks.
As it ages it will give off some water liquid.
Either stir it back into the creme fraiche or spoon it off and discard it.