Fresh homemade crème fraîche is a nice alternative to store bought crème fraîche and sour cream. It tastes much better and is easier on the budget. I’ve been able to source my dairy locally , through the Bexley Natural Market. Locally made dairy products taste sweeter, fresher, and is more nutritious.
Why make homemade crème fraîche?
Benefits: 
⭐️Full of probiotics supporting gut microbione
⭐️Easier to digest
⭐️Vitamin A,D,k
⭐️Calcium
⭐️Easy to use in sweet and savory recipes
⭐️Doesn’t curdle when heated like sour cream or yogurt
I’ve tried several different recipes and this is my recipe I’ve come up with
Equipment:
Clean glass jar ( cleaned in dishwasher or boiled to sterilize)
Coffee filter or cheese cloth
Rubber band or lid ring
Clean metal fork
Ingredients:
2 cups of organic heavy cream, pasteurized ( not ultra pasteurized; getting cream from a local farm is ideal)
4 Tbs of full fat organic Greek yogurt with live active cultures
( ratio is 1 cup heavy cream to 2 Tbs Greek yogurt)
Process:
1. Place cream in glass jar
2. Let cream and Greek yogurt come to room temperature , about 30 minutes
3. Add Greek yogurt to cream and stir until it’s mixed completely
4. Cover with coffee filter or cheese cloth and secure it with a rubber band or lid ring
5. Set aside on kitchen counter where the temperature is around 70 degrees F
6. Let cream +yogurt mixture ferment for about 12-36 hours. Check every 12 hours to see if it’s thickened and has a slightly tangy taste.
If it smells really bad, you see any changes in color, or there’s clear liquid on top of the cream, it’s a sign the fermentation didn’t work and the cream is spoiled. Most likely the equipment wasn’t clean enough, allowing harmful bacteria to grow. Discard and try again.
I have never had my cream spoil.
7. When your crème fraîche is done fermenting, refrigerate it. It should be good for 7-10 days
Enjoy your crème fraîche with fruit, in baked goods or add to savory recipes
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