Ingredients
| 600ml double cream | |
| 2 tablespoons plain yoghurt (look for a product made with live cultures – Gopala works well for us) |
Crème fraîche doesn’t seem to get nearly the attention it deserves on the culinary stage, often only featuring as a back-up dancer. As well as being both extremely satisfying and simple, making your own crème fraîche provides an extra-creamy, tangy final product which deserves some more limelight.
Instructions
| 1. | Mix the yoghurt and cream together. |
| 2. | Pour into two 250ml sterilised glass jars (or one 500ml jar) and cover with a tea towel. |
| 3. | Place in a warm, dry place out of direct sunlight for 2-3 days, until thickened. |
| 4. | Seal and store in the fridge for up to one week. |
| 5. | NOTE: if the temperature is cooler, it may take longer for your crème fraîche to thicken. |
| 6. | Placing the jars in a dish of warm water can help to speed up the process. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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