how to make creme fraiche recipe
The Best how to make creme fraiche recipe
I started making creme fraiche at home a few years ago because I got tired of paying six dollars for a tiny tub that went bad before I finished it. It takes two ingredients and about five minutes of actual work. You stir cream and a little cultured buttermilk together, cover the bowl, and let it sit on the counter overnight. That is the whole recipe. The next morning you have something thick, tangy, and rich enough to spoon over almost anything.
My kids ask for it on baked potatoes and they do not know they are eating cultured cream instead of sour cream. My husband puts a dollop on chili and I use it in scrambled eggs, on fruit, in pasta sauce, and straight from the jar with a spoon when nobody is looking. It works for a Tuesday night dinner and it works on a holiday table with a bowl of strawberries next to it. Once you have a batch in the fridge you will find reasons to use it, which is the main reason I keep making it.
The part I like most is that I know exactly what is in it. Store bought versions often have gums, thickeners, and stabilizers added to keep them shelf stable, and mine has cream and cultures and nothing else. Since it is cultured, it brings a tangy flavor that lets me use less salt and less sugar in whatever I am making. It is not a magic food and I am not going to pretend it is, but it is real food made in my own kitchen, and that matters to me more than any label on a package.
Homemade Creme Fraiche
Creme fraiche is a thick, tangy cultured cream that comes together from just two ingredients and a little patience. It tastes like a cross between sour cream and whipped cream, and it holds up to heat without curdling, so it belongs in pan sauces and soups as much as it does spooned over berries.
🥘Ingredients
For the Creme Fraiche
Optional Add-Ins
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Creme Fraiche Works
Creme fraiche takes two ingredients and about a minute of hands on work, then the fridge does the rest overnight. I keep a jar going because it turns a plain bowl of berries or a pot of soup into something that feels special without a trip to the store. It is a staple at our family gatherings and holds up whether I am spooning it over dessert or stirring it into a sauce.
❓ Frequently Asked Questions About Creme Fraiche
1. How long does homemade crème fraîche take to thicken?
Plan on 12 to 24 hours at room temperature. The cream needs that window for the cultures to multiply and gently acidify it, and the exact timing depends on your kitchen temperature and how active your starter is. Start checking around the 12-hour mark — it should look noticeably thickened and pull away slightly when you tilt the jar. Once it reaches that stage, move it to the fridge, where it will firm up further.
2. Can I use something other than buttermilk to culture crème fraîche?
Yes. Cultured buttermilk is the most common starter, but plain yogurt with live active cultures or a spoonful of sour cream works too. Use about 2 tablespoons of starter per cup of heavy cream, and choose a product that lists live cultures on the label — that’s what does the actual work. Skip anything that’s been ultra-filtered or heavily stabilized, since those won’t culture reliably.
3. How long does homemade crème fraîche keep in the refrigerator?
Expect about 10 to 14 days when stored in a tightly sealed container in the coldest part of your fridge. Always use a clean spoon to scoop out what you need so you don’t introduce bacteria or moisture. If it develops mold, smells sharply off, or turns an unusual color, throw it out rather than trying to salvage it.
4. Why didn’t my crème fraîche thicken?
The usual culprits are temperature and starter quality. If your kitchen was below about 68°F, the cultures slow down and the cream may sit thin far longer than it should. A starter without live active cultures, or cream that was ultra-pasteurized and heavily processed, can also fail to set. Try again in a warmer spot — the top of the fridge or inside an oven with just the light on works well — and give it the full 24 hours before deciding it didn’t work.
5. Can I make crème fraîche with ultra-pasteurized heavy cream?
Often, yes, but results vary. Ultra-pasteurized cream has been heated to a higher temperature, which can make it less predictable for culturing, so it may take longer or stay slightly looser. Standard pasteurized heavy cream gives the most consistent results, so reach for that when you have the choice. If ultra-pasteurized is all you can find, give it extra time and don’t worry if the final texture is a little softer than expected.
