Makes 4 cups

Ingredients:

• One quart Kleinpeter’s whipping cream (pint size will not ferment)
• 4 tablespoons sour cream

Instructions:

Pour the quart of whipping cream in a microwavable bowl; heat to 98°F. Afterwards, beat in four tablespoons of sour cream. Set bowl on counter and cover with dish towel. Let it sit for 24 hours. The crème fraîche will stay good for 10 days to two weeks. Use as a whipped topping on meats, vegetables and fruit.