Creme Fraiche (Garde Manger, CIA)

I took this recipe from:

 pg. 382

The Art and Craft of the Cold Kitchen "Garde Manger",

The Culinary Institute of America

This was from a class I took a couple years ago and new it was there because we made it in class.  In one of my online food groups in which I am a part of a person was exclaiming that they could not find any Creme Fraiche so I went and typed this up for their benefit, with this work being done, I decided to share it here.

Creme Fraiche 
(yield 12 servings, 4 oz/113 g each)

pg. 382
The Art and Craft of the Cold Kitchen "Garde Manger",
The Culinary Institute of America

32 fl oz/960 ml Half-and-Half
1 packet direct set Creme Fraiche Starter Culture

1. Warm the Half-and-Half to 72 f/22 c.
2. Stir in the starter culture.
3. Cover and allow to set (incubate) for 24 hours, until a very thick curd forms.
4. Serve immediately or transfer to a storage container, cover, and refrigerate up to 1 week.

Chef's note:  Creme Fraiche is made by fermenting heavy cream that has a butterfat content as high as 60% with a lactic acid and the appropriate bacterial cultures.  The flavor of a newly prepared  Creme Fraiche is sweet, and has a loose, almost pourable texture.  As it ages, the flavor becomes more pronounced and tart, and it thickens to the point at which it can nearly hold a spoon upright.  It is important to the garde manger as a base or spread for canapes, in salad dressings, and served with fresh fruit.
Variation: Lime flavored  Creme Fraiche - add fresh lime juice to taste.