Crème Fraîche at Home

I make crème fraîche at home whenever I want a rich, tangy cream that elevates both sweet and savory dishes. With just two simple ingredients and a little patience, I create a thick, silky cultured cream that tastes far better than store-bought.

Why You’ll Love This Recipe

I love how incredibly easy it is to prepare. There’s no special equipment required, and the natural culturing process does most of the work for me. I also appreciate how versatile homemade crème fraîche is—I use it in soups, sauces, desserts, and even as a topping for fruit. The flavor is fresh, slightly tangy, and luxuriously creamy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

heavy cream (not ultra-pasteurized, if possible)
buttermilk or plain yogurt with live cultures

Directions

I start by pouring heavy cream into a clean glass jar or bowl.

I stir in a small amount of buttermilk or plain yogurt, mixing gently until fully combined. The live cultures in the buttermilk or yogurt help thicken and ferment the cream.

I cover the jar loosely with a lid or a clean kitchen towel and let it sit at room temperature for about 12 to 24 hours. I check it after 12 hours to see if it has thickened. It should look creamy and slightly set.

Once it reaches the desired thickness and develops a mild tangy aroma, I stir it gently and transfer it to the refrigerator. It will continue to thicken slightly as it chills.

I use it once fully chilled and thick.

Servings and timing

I usually get about 1 cup of crème fraîche from this recipe.

Prep time: 5 minutes
Resting time: 12–24 hours
Total time: up to 24 hours

Variations

I sometimes use cultured sour cream as a starter instead of buttermilk. When I want a slightly tangier flavor, I let it culture closer to 24 hours. For a thicker result, I start with higher-fat heavy cream. I also experiment with adding a pinch of salt after chilling if I plan to use it for savory dishes.

storage/reheating

I store homemade crème fraîche in an airtight container in the refrigerator for up to 2 weeks. I always use a clean spoon when scooping to maintain freshness. I do not heat it directly for long periods, but I gently stir it into warm dishes like soups or sauces since it resists curdling better than regular cream.

FAQs

Can I use ultra-pasteurized cream?

I can use it, but I find that regular pasteurized cream thickens more reliably because it contains more active cultures.

How do I know if it has cultured properly?

I look for a thick, spoonable texture and a pleasant, slightly tangy smell. If it smells sour or unpleasant, I discard it.

Is crème fraîche the same as sour cream?

I find that crème fraîche is thicker and less tangy than sour cream, and it’s more stable when heated.

Can I freeze crème fraîche?

I do not recommend freezing it because the texture can become grainy after thawing.

What can I use it for?

I use it in creamy pasta sauces, soups, baked goods, dolloped over fruit, or stirred into mashed potatoes for extra richness.

Conclusion

I enjoy making crème fraîche at home because it’s simple, rewarding, and incredibly versatile. The creamy texture and subtle tang add depth to so many dishes, and I love having a homemade version ready whenever I need it.

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