Get some heavy cream, I use a non-ultra pasteurized type I find at Trader Joe's. It seems to work fine.

Pour 1 cup of it into a very clean jar and add 2 Tblspoons of buttermilk. Mix well and cover with a lid. Let it stand on the counter for 8-24 hours until very thick. Refridgerate and use. Good for about 10 days after.

what do you do with this? thanks Nancy...

use it the same way you'ld use sour cream, tastes way better than sour cream too. It's dreamy in mashed cauliflower dishes.

it's also great sweetened on berries.

Bump! I've been playing with this again and made a great sauce with Creme Fraiche and mustard. I could definitely use this on veggies. I had my Brussel Sprouts with butter, CF, salt and pepper tonight. That was yummy. But then after I finshed them I got the idea for the mustard sauce, so I put it on my burger.

Also, I've been using sour cream to start the CF. Just 1 Tbl of sour cream to 1 pint of cream.

If it were strawberry season I'd be dipping fresh strawberries in this and splenda. Oh yum! But since it isn't, I use warmed frozen blackberries and put the CF on top.