It's often hard to find crème fraîche in grocery stores. This recipe is easy to follow.

Ingredients

• 2 Tbs plain yogurt
• 1 cup heavy whipping cream

Directions

1. Mix the yogurt into the cream in a small sauce pan. Heat slowly to 110F.
2. Remove from heat and pour into a pyrex bowl. Cover with a sheet of wax paper. Don't seal the edges.
3. Allow to sit out over night (yes, out of the refrigerator) in a warm place. This allows the bacteria to thicken the cream.
4. Place the crème fraîche in the refrigerator. It will continue to thicken. You may store in the refrigerator for up to two weeks.

Note: Crème fraîche is better than sour cream for cooking. It can be boiled, reduced, and thickened without the risk of curdling.