Alright, I finally got my hands on a half gallon of raw cream (the farmer usually saves the cream for his wife, who makes cultured butter out of it. Yum). Also, my starter arrived in the mail, so now all I need is a little bit of time to devote to the process. I have decided to scratch the plan of making multiple batches using different starters, as the cream is rather hard to come by and multiple batches will mean more crème fraiche then I can handle (surprisingly), so I'm going to stick with the crème fraiche starter I purchased. I will use a quart of the cream to make this first round of crème fraiche, which bodes well for my personal yogurt making endeavors, as now I'll have a quart of cream to add to the raw milk I use for yogurt, which will quickly raise my yogurt out of the kind-of-lame-and-watery category and into the oh-my-god-I-think-this-might-be-custard category.
     Coming soon! How to not gain 10 lbs. when taste testing an entire 1 quart batch of crème fraiche in one sitting!!!