Homemade Crème Fraîche Recipe

A bowl of creme fraiche with a wooden spoon in it.

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A well-tested, 2-ingredient crème fraîche recipe yielding a deliciously creamy and tangy spread, fit for soups, desserts, sauces, and more!

Prep Time5

Fermentation + Chill Time12

Total Time12 5

Servings: cup

Calories: 102kcal

Author: Karishma Pradhan

Equipment

1 clean glass jar with a lid or a cheesecloth and rubber band

Ingredients

1 cup heavy cream (~36% fat) preferably pasteurized, see notes
1 tablespoon cultured buttermilk or yogurt

US Customary - Metric

Instructions

In a clean glass jar, stir 1 cup heavy cream (~36% fat) and 1 tablespoon cultured buttermilk with a sanitized spoon until well-combined. Cover loosely with a lid or secure a cheesecloth with a rubber band to allow airflow.
Store in a warm place (70℉ - 75℉ / 21℃ - 24℃) for 8 - 24 hours, until thickened to a spoonable consistency, similar to plain yogurt, with a mild tang. The fermentation speed depends on temperature; warmer temperatures will shorten the time, while cooler conditions will extend it.
Seal the jar and chill in the fridge for at least 4 hours to allow it to continue to firm up before using.
Store in an airtight jar in the fridge for up to 2 weeks. Discard if you notice mold or an overly sharp sour smell.

Notes

Heavy Cream: Crème fraîche is typically around 30% to 40% fat, with 40% fat yielding very a buttery, rich texture. I prefer around 36% fat, so I like to look for a heavy cream with a similar fat level.

Local pasteurized (and not ultra-pasteurized), homogenized cream is preferred for its superior taste and texture. However, UP cream can be very successful and quite delicious, as long as the only additive is gellan gum.

Cultured Buttermilk: You must use buttermilk with active bacterial cultures for proper fermentation. This is also why this recipe won't work with a makeshift buttermilk, made from milk and vinegar. When purchasing from the store, double check the label to see if it says 'cultured buttermilk' or 'live active cultures'.

If you'd like to be extra safe, you can sterilize your jar. However, I typically just run it through the dishwasher to thoroughly sanitize it before using.

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