Créme Fraiche

I am not really sure what would prompt you to produce this wonderfully thick, tangy cream as it is widely available to buy, except that is so easy and deliciously satisfying to serve and eat something which you have lovingly produced. Do not skip chilling for a few days to mature before using as it really does allow the flavour to develop.

1.  Mix the cream and fermented milk together. Cover and stand overnight to thicken. Chill and store several days in the fridge to allow the flavour to develop.