homemade creme fraiche/

/ /
1 quart organic heavy cream
1 packet of creme fraiche culture or 8 T. of buttermilk culture at room temp.

Heat the cream to 86 degrees Fahrenheit. Add the starter slowly, let sit for a minute. Stir to combine. 

Let the cream set untouched for 12 hours at room temperature until a firm curd has been made. Keep refrigerated