• 1 ¼ pounds crème fraiche
•  ¾ pound of sour cream
•  1 quart heavy cream
•  ½ oz of fine sea salt

 Mix the sour cream, crème fraiche and cream, and let sit out on counter for several days.  Place in Kitchen Aide with paddle attachment.   On slowest speed, mix until it breaks and the butter is in a large mass.  Strain butter (squeeze it until liquid is all out) and use liquid for buttermilk.  Return butter to mixer and add salt and beat on medium speed until smooth.