Easy Crème Fraîche

In Mexican cooking, the cream used is more akin to crème fraîche. In Toronto, I haven't found many places where you can buy it (La Tortillería sells Mexican-style cream).

Here is an easy, if time-consuming, way of making crème fraîche, straight from the cookbook The New Basics Cookbook by Lunkins & Rosso.

Ingredients

Equal parts sour cream and whipping cream

Mix the cream until you have no lumps.

Set aside in a warm place in the kitchen for 12 hours.

Refrigerate for 24 hours.

Notes

I like to make a good batch (a liter) of crème fraîche, because we use it in so many ways (strawberries and cream, for example).