In a pan, heat the cream to make it just lukewarm. Do not over heat it or let it boil.

Take it off the stove, add 3 tbsp of Yoghurt or Butter milk. Stir well.

Transfer it in a glass jar. Cover the jar with a muslin cloth and secure it with either a rubber band or thread.

Leave it at stand at room temperature for 12 to 14 hours.

Cream will become very thick, but it will not set. It should have a consistency of Mayonnaise or thick Yoghurt.

When its ready, stir the cream well and this time cover it with a jar lid.

Refrigerate the jar then for another 10 to 12 hours.

Your Crème Fraiche is ready…..Refrigerate it and use it upto 10 days….

You can use it plain or flavor it with herbs. Crème Fraiche goes well as a topping for pudding, tarts, scrambled eggs or toasts…It is also used for thickening of soups and sauces