Combine whipping cream and yogurt in glass container.
Mix well, cover and let stand at room temperature
for about 8 hours or overnight.
Next morning, stir and refrigerate.
Once cold, it will thicken.
Makes 1 1/4 c.

When down to the last 2-3 tbs. creme fraiche,
add another 8 oz. whipping cream, stir, keep warm for 8 hours,
chill and you keep the cycle going.
The higher the butterfat content of the whipping cream,
the thicker the creme fraiche.
Two or three tablespoons of creme fraiche can be frozen for a starter.