Anyone who enjoys dairy products and especially sour cream has no excuse not to make creme fraiche and enjoy that vastly superior product instead. It's just
>heavy cream
>active cultures like a small packet of non-flavored greek yogurt
>a clean jar
>a coffee filter to cover with a rubber band or screw-on rim
Creme fraiche is 10x better than sour cream it's not even close. Much more depth of flavor(there's more tanginess and nuttiness, you can eat salted creme fraiche by the spoonful and enjoy it it's that good), doesn't break when used in heated cooking, adjustable thickness by how much culture you seed it with. It's braindead easy to make and keeps for a while in the fridge, and it's also step 1 in making cultured butter which is the superior butter product.