Cream Fraiche is a delicious lightly-soured cream, which can be used as an alternative to sour-cream, yogurt, or even whipped cream! My personal favorite way of eating Cream Fraiche is with an Apple tart, an instructable of which I will link below.

https://www.instructables.com/id/How-to-Make-an-Apple-Tart/

Step 1: Ingredients

You will need:

236 ml cream (1 metric cup)
2 tablespoons naturally cultured yogurt
A jar with a lid

Step 2: Mix It Up and Sour!

Mix up the cream and yogurt then pour into a jar. Screw on the lid then leave in a warm environment (30 degrees Celsius) for 8-12 hours, or until thick and tastes sour.

If the temperature is cooler, say 20 degrees Celsius, the souring process will still work, it will just take a bit longer. I find in Winter mine can take about 20 hours to thicken.

Step 3: Nice and Thick!

When it is done it should taste slightly sour, be quite thick, and smell very subtly like cheese. The viscosity is quite 'gloopy' for want of a better word lol

Step 4: Do Not Whip!

You can now enjoy your fresh, home-made cream fraiche! I like to eat it on my breakfast or with cake; or a delicious Apple tart.

Remember: do not whip! If you do, it will turn to butter. I have included a photo of some whipped Cream Fraiche, and you can see that the butter milk has separated out leaving the butter behind.