Aromatics, as needed, wrapped in a bundle of cheesecloth for easy removal*See note
Instructions
Combine the cream and yogurt or buttermilk, whisk, add the herb bouquet, and store, covered with cheesecloth in an airtight container like a mason jar, pushing the bouquet to the bottom of the jar ensure proper infusion at room temperature for 72 hours, or until creamy and thick, like sour cream.
Cover with a screw on plastic lid (this prevents corrosion) and refrigerate until needed. The creme fraiche will tighten as it chills.
Notes
On the aromaticsDried meadowsweet flowers, vanilla bean, lemon zest, spicebush berries, black locust flowers, rose petals, ginger, etc would all be great here. The only thing to know is that you'll need to vary the amounts slightly depending on the ingredient in question. Flowers can be up to ½ oz or roughly ¼ cup dried or crumbled flower by volume for the proportions listed. Spices like spicebush berries or sweet fern could be cut down to 1 tablespoon or less. Use your imagination and experiment.