Homemade Creme Fraiche
1 Pint Heavy Cream
3 Tbsp. Buttermilk
Simple put the cream in a clean jar, add buttermilk and let it sit out on your counter for 24 hours. Give it a stir if you like. You should have a jar of creamy tangy goodness. The good bacteria introduced into the cream by the buttermilk makes it tangy the cream gives it the richness much like sour cream yet SO much better.
The creme fraiche will last for about 2 weeks in your refrigerator. Once you have it, there are so many ways to add it to recipes and enhance anything from soups to kicking up whipped cream.