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Crème Fraîche

You can make crème fraîche at home with just two ingredients and a bit of patience. 
Prep Time10 minutes
Fermentation Time12 hours
Total Time12 hours 10 minutes
Course: Sauces
Cuisine: French
Keyword: Creme Fraiche

Ingredients

  • 1 cup heavy cream preferably unpasteurized or pasteurized, but not ultra-pasteurized
  • 1 tablespoon buttermilk or plain yogurt

Instructions

Combine the ingredients

  • Mix the heavy cream and buttermilk (or yogurt) in a clean jar or bowl. Stir well to combine. The buttermilk or yogurt acts as the starter culture for the fermentation process.

Cover and let it sit

  • Cover the jar with a clean kitchen towel or lid, but don’t seal it completely airtight. The cream needs exposure to air for fermentation. Leave the mixture at room temperature (ideally around 70°F or 21°C) for 12 to 24 hours.

Check the consistency

  • After the resting period, the cream should have thickened and developed a tangy flavor. It will be smooth, creamy, and have a subtle sourness. If it's not thick enough, let it sit for a few more hours.

Refrigerate

  • Once it reaches the desired consistency, cover the jar with a lid and refrigerate. The crème fraîche will continue to thicken slightly as it chills. It should last for about 1 to 2 weeks in the refrigerator.

Notes

Making crème fraîche at home is a great way to ensure it's fresh and free from preservatives. Plus, it's an easy and cost-effective way to enjoy this versatile ingredient!