Crème fraîche (AKA homemade sour cream)

I was hesitant to try this - it sounded too good to be true. The "recipe" is so simple, it's so cheap... I was worried it would be gross, or that it would make us sick. But you know what? It's easy and DELICIOUS! I like it so much I plan meals around it. I bought some regular sour cream the other day and it just isn't as good.  Plus even ORGANIC sour cream has a label that looks like this:  Grade A Pasteurized Cultured Milk, Cream, Whey, Sodium Phosphate, Guar Gum, Carrageenan, Calcium Sulfate, Locust Bean Gum, Modified Food Starch, Potassium Sorbate. WHAT?!? I don't know about you, but I will pass!

What I love about this recipe is there are 2 ingredients. It's cheap (even if you buy organic!) and you know exactly what is going into your body.

So here we go. You'll need: Cultured buttermilk, heavy cream, a jar with a lid, and a warm place in your home to store it.

I use an old pickle jar because it's large and I had it already. You pour a few cups of buttermilk into the jar first. I never measure - the buttermilk goes about to the black line:

Then you pour in the whipping cream - I use *almost* the entire pint. Close the lid, and set the jar someone in your home that it won't be disturbed. A nice warm place is best.

Let is sit for 24-36 hours. Then stick it into the refrigerator. After it's nice and chilled eat and enjoy!