This recipe is easy and delicious.  We use a lot of sour cream for dipping and sauces in our home.  This recipe makes about a quart and will last a few weeks.  Here goes.

2 pints cream (or buttermilk)

2-4 tablespoons yogurt

Pour 2 pints grassfed/raw/ organic cream (or buttermilk) into a quart jar and add 4 Tablespoons grassfed/organic yogurt.  Mix gently.  Place in a dehydrator, yogurt maker, crock pot or oven at a low temp set to 95 degrees for 12-18 hours. (I am using my crock pot on low and it takes mine 6-8 hrs).

Remove and let cool on the counter for about 30 minutes and then refrigerate about 12 hours before using (it will become thicker as it cools).  That is it.  Not too bad.  I will update with the finished product in the morning.

This site is where I got this recipe and it has some great ideas for using the creme fraiche:

1. Probiotic Rich “Whipped Topping”– Use any where you’d normally use whipped cream. Stir in a tiny bit of pure vanilla extract or other extract for a sweet taste.  Can also be using for icing if you strain the creme with chefs cloth first and add vanilla.

2. Cumin-Scented Creme– On top of chili, tacos, Mexican soups.  A dollop of creme fraiche mixed with fresh lime juice, a dash of unrefined sea salt, a dash of chili powder and a couple dashes of cumin. Great with soups.

3.  Sour cream- This is what my boys enjoy.  Over baked potatoes and used to dip almost anything.  Chips and Salsa, tortillas, we do a lot of mexican food.

~Green Boot Kaley

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