1 quart fresh heavy cream*
1 packet crème fraîche starter culture
• In a stainless steel pot, slowly heat the cream to 86 degrees. Sprinkle the starter culture on the top of the cream, let it sit for a minute to rehydrate, then stir it in with an up and down motion for about 1 minute.
• Transfer the mixture to a glass jar with a lid. Place the lid on the jar and allow the cream to sit at a warm room temperature, about 72 degrees, for 12 hours or until thickened. Avoid opening the jar while it ferments.
• Store in the refrigerator for up to 12 days.
*If you can get unpasteurized cream, that’s your best option. Whole Foods sells lightly pasteurized cream that also works.