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Crème Fraîche at Home

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A rich, tangy, and silky cultured cream made with just heavy cream and live cultures. Homemade crème fraîche is simple to prepare and perfect for elevating both sweet and savory dishes.

  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 12-24 hours
  • Yield: 1 cup
  • Category: Condiment
  • Method: Culturing
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 1 cup heavy cream (preferably not ultra-pasteurized)
  • 1 tablespoon buttermilk or plain yogurt with live cultures

Instructions

  1. Pour the heavy cream into a clean glass jar or bowl.
  2. Add the buttermilk or yogurt and stir gently until fully combined.
  3. Cover loosely with a lid or clean kitchen towel.
  4. Let sit at room temperature (around 70–75°F / 21–24°C) for 12–24 hours until thickened.
  5. Check after 12 hours; it should be thick, creamy, and slightly tangy.
  6. Once thickened to your liking, stir gently and refrigerate until fully chilled. It will continue to thicken as it cools.

Notes

  • Regular pasteurized cream cultures more reliably than ultra-pasteurized.
  • Let culture closer to 24 hours for a tangier flavor.
  • Store in the refrigerator for up to 2 weeks.
  • Use a clean spoon each time to maintain freshness.
  • Crème fraîche is more heat-stable than sour cream and resists curdling in warm dishes.

Nutrition

Find it online: https://juliameals.com/creme-fraiche-at-home/