Creme Fraiche--How should this have turned out??

[Guest guest]

I am brand new to this forum and recently started using the

Nourishing Traditions Cookbook. I have been thrilled with the way the

recipes have turned out but am confused about my creme fraiche. I

followed the instructions in the cookbook--used organic cream and the

creme fraiche recommended by WPF, set it in a very warm place for the

20-24 hour time period, and--it never got firm. I made another batch

with raw cream and the same thing happened. So I then refrigerated

it, thinking maybe it will firm up in there, but no luck and it's been

several days. It is the same consistency as cream. Is this normal?

I thought I was going to end up with something firm, like sour cream

or store bought creme fraiche. Did I do something wrong? How can I

get it to turn out thick, so I can use it in lieu of sour cream? Will

it get firm after a certain amount of time in the refrigerater? Would

love any help from you all!

Thanks,

Cheryl