Combine Heavy Cream (2 cup) and Cultured Buttermilk (4 tablespoon) and stir.
Pour into glass storage jars and cover with fabric or a paper towel to allow air to circulate while the cream thickens.
Let sit at room temperature (72-78 degrees F) for 24 to 48 hours. Stirring every 8 hours if desired. Créme Fraîche should be thick and smooth. When desired consistency is reached, seal your jar, label and refrigerate.
Your créme Fraîche can be enjoyed so many ways and can be stored up to 2 weeks in the refrigerator; although we don' t think yours will last that long!