Cultured or inoculated creams like Creme Fraiche have been around for a long, long time in many different cultures. The bacterial culture used differentiates them from each other but they are all what I call "cultured cream". In Mexico is called crema, and it's slightly more viscous, here in the USA we have sour cream, across the pond in the UK they have clotted cream (one of my favs) and there are other cultures that have cultured cream too that I won't mention. They are all tasty and useful in culinary applications and just for digging into with your dessert spoon. Today will focus on French-style creme fraiche with is nutty, slightly tangy, and 100% awesome! Before I go too far here is the basic recipe: Ingredients: 1-pint heavy whipping cream or heavy cream, try to find the highest butterfat % you can. 2 tbsp cultured buttermilk Method: Mix these too in a canning jar, place a lid on it and let it sit at room temperature for 18-24 hours, then refrigerate for 3-4 hours. When it chilled it will be amazing. Suggested uses: on dates bananas scones in sauces such as tomato and soups too on fish tacos baked potatoes Also, not related to this episode is something cultured butter, IE heavy cream that is inoculated and then whipped into butter, this is amazing stuff as well!