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Creme Fraiche

Homemade creme fraiche surpasses commercial brands with its rich flavor and velvety texture, perfect for both sweet and savory dishes.
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Prep Time 5 minutes
Total Time 24 minutes
Servings: 1 cup
Course: Condiment
Cuisine: French
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup heavy cream room temperature works best
  • 2 tablespoons buttermilk the key ingredient that cultures the cream

Equipment

  • Mason jar or glass container with a lid
  • Measuring cups and spoons
  • Whisk or spoon for stirring
  • Fine mesh strainer (optional)
  • Thermometer (optional, helpful for temperature control)

Method
 

  1. Measure out 1 cup of heavy cream and 2 tablespoons of buttermilk.
  2. Pour the heavy cream into your mason jar, then add the buttermilk.
  3. Whisk or stir the mixture for about one minute until the buttermilk is evenly distributed.
  4. Place the lid on the jar loosely to allow for air circulation.
  5. Let the jar sit at room temperature, ideally between 68 and 75 degrees Fahrenheit, for 12 to 24 hours.
  6. After 12 hours, check for thickness by tilting the jar.
  7. Taste the mixture after 24 hours and adjust thickness if desired by straining or letting it sit longer.
  8. Once satisfied with the flavor and thickness, seal the jar and refrigerate.

Notes

Creme fraiche can be stored in the refrigerator for two to three weeks.