Why make crème fraiche? With heavy cream as its main component, I hardly feel I need to explain any further. For those of you that don't know, crème fraiche is sour creams fancy cousin, known to be a bit creamier, but still with a nice tang. There are a few ways to make crème fraiche and I aim to try three of them, so as to compare the results and choose the recipe I like the best.

For all three I will need:
      1 pint-1 quart heavy cream (I will probably use raw cream)
      1 glass jar for each batch
I will then adjust the starter culture for each batch, so as to see how they compare. For the starters I will use:
      Buttermilk
      Yogurt
      Crème fraiche culture which includes lactose, (LLC) lactococcus lactis subsp. cremoris,(LL) lactococcus lactis subsp. lactis, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme, which I have ordered from a cheese making company.