simplest way is to buy heavy cream and add a touch of Flora Danica and let sit at room temp for 12 hours or so. Won't last as long as store bought tho...and for the cost, not horribly cost effective. You may be able to innoculate cream with purchased sour cream (if still active...not really sure about that).
Often it is in the fat percentage and culture selection that makes the difference (along with rennet amount, if any). The basic process is identical for creme fraiche, sour cream, cream cheese, and cultured butter.
Quote from: linuxboy on January 15, 2013, 02:51:20 AMOften it is in the fat percentage and culture selection that makes the difference (along with rennet amount, if any). The basic process is identical for creme fraiche, sour cream, cream cheese, and cultured butter.That's fun to learn. One of my first attempts at cheese making was a cream cheese that I could best describe as a cross between a cream cheese and sour cream--it was good on bagels and in taco soup.