Homemade Crème Fraiche!

Ingredients: 

• 1 cups heavy whipping cream (at least 36-40% milk fat.)
• 1 1/2 tablespoons cultured buttermilk (real buttermilk with a live culture in it.)

Directions:

1. Clean a jar thoroughly and sterilize it in boiling water for 10 min. Let it dry completely before using. 
2. Pour the heavy cream into the clean jar and add the buttermilk.
3. Mix together and cover with cheesecloth (I use twine to tie it up), a coffee filter or something breathable.
4. Leave it at a warm spot (about 70°F - 75°F) for 24 hours until thickened.
5. Keep refrigerated for 24 hours before using. It lasts about a week or two.

Notes:

• You can slightly warm the cream up first before mixing in the buttermilk to speed up the process. Basically the warmer it is, the faster the reaction is. 
• Unlike sour cream, the cream won't curdle and break when cooked.
• It's tart and tangy with a deeper flavor and a nutty note, better than sour cream.