Crème Fraiche Recipe
*note: takes two days of culturing
2 cups heavy cream
3 tablespoons cultured buttermilk
Pour both cream and buttermilk into a jar. Mix together, cover with a coffee filter and leave in a warm spot (about 70-75 degrees F.) for 24 hours or until thick. Refrigerate for 24 hours before using. Should last a week or two.