This tastes amazing. Use it instead of sour cream. Or any other way you would like to get it onto your tongue. Pictured below it is used like butter with a biscuit topped with creme fraiche and jam.
(Kind of pronounced krem, like the krem in Kremlin, fresh)
2 cups heavy whipping creme, do not use ultra-pasteurized
2 T. cultured buttermilk, not ultra-pasteurized and relatively fresh
Place ingredients in a jar and mix. Cover with a breathable lid such as a coffee filter or cheese cloth. Secure with rubber band. Place in a warm spot (72-75 degrees). The oven with the light on is a good place. I placed my near a crockpot that was turned on. Let it sit undisturbed for 24 hours. After 24 hours, remove lid and mix. Place a regular lid on the jar and refrigerate for 24 hours. Try not to eat the whole jar. It will keep 7-14 days.
Update: TZ made creme fraiche and then used it as a starter to make a new batch. It worked great. All he did was added a heaping spoonful of creme fraiche to 2 c. of cream and mixed it well then followed the rest of the directions. Thanks TZ!