Creme fraiche lasts a good 3 weeks in the refrigerator.

• 1 quart heavy cream
• 4 tablespoons (¼ cup) fat free buttermilk

1. Heat heavy cream to 105° in double boiler.
2. Remove from heat and place pot in ice bath. Cool mixture to 100° degrees 
3. Add buttermilk to heavy cream and mix thoroughly
4. Pour mixture into sterilized containers and allow them to sit for 8+ hours at room temperature (longer times will result in a thicker product)
5. Serve with toppings of your choice