This recipe for creme fraiche from the book Real Food Fermentation:Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin looks so easy I can't wait to try it!
Click on this page from Real Food Fermentation to enlarge and read the full recipe and tutorial on how to make creme fraiche.
More about the Quarry book:
Preserve your favorite foods through every season with this comprehensive new book. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole!
Alex Lewin, a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition, seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. Visit him online at http://www.FeedMeLikeYouMeanIt.com and http://www.RealFoodFermentation.com.