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Homemade Creme Fraiche

Luxurious cultured cream that transforms simple dishes into restaurant-quality meals with its tangy richness and silky texture. Making your own creme fraiche at home requires just two ingredients and minimal effort, giving you a versatile ingredient perfect for topping soups, enriching sauces, or serving alongside fresh berries.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 servings (2 tablespoons each)
Course: Condiment
Cuisine: French
Calories: 102
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups heavy cream preferably not ultra-pasteurized
  • 2 tablespoons buttermilk with active cultures

Equipment

  • Clean glass jar with lid (pint-sized or larger)
  • Measuring cups and spoons
  • Whisk or spoon for stirring
  • Clean kitchen towel or cheesecloth
  • Rubber band

Method
 

  1. Pour the heavy cream into a clean glass jar and let it sit at room temperature for about 30 minutes. The ideal temperature is between 70 and 75 degrees Fahrenheit.
  2. Stir the buttermilk into the room-temperature cream using a clean whisk or spoon. Mix thoroughly for about 30 seconds to distribute the active cultures evenly throughout the cream.
  3. Place a clean kitchen towel or double layer of cheesecloth over the jar opening and secure it with a rubber band. This covering allows air circulation while keeping out dust and insects.
  4. Set the covered jar in a warm spot away from direct sunlight for 12 to 24 hours. Place on top of the refrigerator or in a kitchen cabinet where the temperature stays consistently warm.
  5. After 12 hours, gently tilt the jar to check the consistency. Properly cultured creme fraiche should be thick enough that it doesn't immediately run when the jar tilts, with a texture similar to sour cream. If still too liquid, re-cover and let it sit for another 4 to 12 hours.
  6. Once thickened, remove the cloth cover and stir the creme fraiche thoroughly with a clean spoon. The texture should be smooth and creamy with a pleasant tang.
  7. Screw a proper lid onto the jar and refrigerate the creme fraiche for at least 4 hours before using. Chilling halts the culturing process and allows the cream to thicken even more.
  8. Keep your finished creme fraiche in an airtight container in the coldest part of your refrigerator. Always use a clean spoon when scooping to prevent introducing bacteria that could spoil the batch. Stays fresh for 10 to 14 days.

Notes

Always use the freshest heavy cream you can find with the furthest expiration date, as this gives your creme fraiche the longest possible shelf life after culturing. Choose cream that's not ultra-pasteurized whenever possible. Keep everything scrupulously clean to prevent bad bacteria from competing with your buttermilk cultures. Save 2 tablespoons of your finished batch to culture your next batch instead of buying new buttermilk each time.