Can I make more creme fraiche by adding store-bought creme fraiche (instead of buttermilk or yogurt) to heavy cream?

Recipes online for homemade creme fraiche make use of yogurt or buttermilk for their bacteria. I was wondering if I could make more creme fraiche by simply adding store-bought creme fraiche (which should already also have the bacteria) to heavy cream instead of buttermilk?

Has anyone tried this? Would there be a difference between using buttermilk/yogurt and creme fraiche as my “starter”?

Thank you!

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