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Creme Fraiche

Luxurious, tangy homemade French cultured cream that elevates both sweet and savory dishes, ready with just two ingredients and an overnight rest.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 tablespoon
Course: Condiment
Cuisine: French
Calories: 48
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup heavy cream preferably not ultra-pasteurized
  • 2 tablespoons buttermilk fresh lemon juice, or sour cream

Equipment

  • Clean glass jar with lid
  • Whisk or spoon
  • Kitchen thermometer (optional)

Method
 

  1. Pour the heavy cream into a clean glass jar.
  2. Add the buttermilk (or lemon juice or sour cream) to the jar.
  3. Whisk or stir for about 1 minute until fully combined.
  4. Loosely place the lid on the jar to allow air circulation.
  5. Leave the jar at room temperature (68–72°F) undisturbed for 8–24 hours until the mixture thickens to a pudding-like consistency.
  6. Taste for desired tang; once satisfied, stir gently to even out the texture.
  7. Tighten the lid and refrigerate immediately. The creme fraiche will thicken slightly more as it chills.

Notes

For faster fermentation with ultra-pasteurized cream, add an extra tablespoon of buttermilk. Stored in the refrigerator, homemade creme fraiche keeps for up to 3 weeks.