Make crème fraîche by combining cream and buttermilk into a bowl, covering it with a cloth and leaving it in an isolated position until it thickens. Many people refrigerate it before use. You can implement crème fraîche in a variety of recipes, including cornbread, mangoes foster and cheesecake.
To create crème fraîche, mix together 1 cup of heavy cream and 2 tablespoons of buttermilk in a shallow bowl. Cover the top of the bowl with a fresh, clean kitchen cloth, and place the crème fraîche base into a part of the kitchen that does not experience drafts. As it sits at room temperature, bacteria such as Lactococcus cremoris, lactis and biovar form to give the crème fraîche its distinct taste and transform the consistency of the mixture.
After 12 to 16 hours of remaining at room temperature, check the crème fraîche to make sure it is thick, but not too thick to pour. Stir the mixture and place it into the refrigerator until it is cool. Crème fraîche remains viable for up to a week, but you need to stir it each time to maintain a pourable consistency. While some recipes call for crème fraîche directly, crème fraîche is also an excellent substitute for sour cream.