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    Home / Recipes / Easy

    31 Mar 21, 2013 Easy  |   Jump to Recipe

    Homemade Crème Fraîche

    Homemade Creme Fraiche

    This post may contain affiliate links.

    Crisp and tangy, Crème Fraîche is a decadent treat that can be made with just 2 ingredients and minimal effort.  Crème Fraîche tastes similar to sour cream (but better), and it’s often waaaay overpriced in grocery stores.  I genuinely get angry when I see a small tub selling for $4, $5, $6, or even $7.  Why?  Because it is so darn easy to make at home, and I usually have the ingredients sitting in my fridge leftover from other recipes.  First, you’ll need heavy cream.  I always have a cup or two of heavy cream left over after making ice cream or scones.  The second ingredient is buttermilk.  I usually have buttermilk on hand to whip of some Sunday morning pancakes.  Mix the two, wait several hours, and BAM… Crème Fraîche.  The finished product has the most delightfully clean cream flavor, and the perfect amount of tang.  Spoon this cream over tacos, nachos or chili.  It also works well with Indian curries.  You can really utilize Crème Fraîche in any way you would use sour cream.  So delicious.  So easy.  Continue reading for the recipe.

    Pouring-ButtermilkCreme Fraiche Waiting
    Paper Towel-Finished

    Homemade Creme Fraiche

    Homemade Crème Fraîche

    by Brandon Matzek
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings 2 cups

    Ingredients
      

    • 2 cups heavy cream, not ultra-pasteurized
    • 4 tablespoons buttermilk

    Instructions
     

    • Add heavy cream and buttermilk to a glass jar that has a tight fitting lid, and whisk to combine. Cover the jar with a paper towel, and secure with a rubber band, string or canning ring.
    • Let sit at room temperature for 12 - 24 hours. Completion time will vary based on the temperature of your kitchen, and personal taste. Check for consistency at 12 hours. Simply dip a spoon in the mixture, then pull it out to see how thick it is. The Crème Fraîche should be thick and creamy, but not completely solid.
    • Once you've achieved the desired consistency, remove the paper towel and clamp on the lid. Store the Crème Fraîche in the refrigerator for 2 to 3 weeks. Sometimes longer!
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

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    Crème Fraîche Ice Cream

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    31
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Easy Tags: buttermilk, heavy cream

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      March 21, 2013 at 8:37 am

      So easy and yet I’ve never done it. But I need to. Next time I have leftover buttermilk, this is happening! I made kombucha, bread, kefir, pickles; fermented anything is wonderful and need to add this to my list of things!

      Reply
      • Brandon Matzek says

        March 21, 2013 at 11:54 am

        Yeah, you totally need to try this. So simple. I remember your vats of kombucha! They were very impressive 😉

        Reply
    2. candide says

      March 21, 2013 at 2:50 pm

      for people who don’t usually keep fresh buttermilk on hand, you can freeze it in an ice-cube tray, then store the cubes in a plastic bag so they’re always available for making creme fraiche. i’ve done it this way for many years.

      Reply
      • Brandon Matzek says

        March 22, 2013 at 8:00 am

        That is an awesome tip. Thanks for sharing!!!

        Reply
    3. [email protected] says

      March 22, 2013 at 6:52 am

      I didn’t realize it was so simple….love!

      Reply
    4. Meghan {For the Love of Dessert} says

      March 22, 2013 at 12:37 pm

      Nice! I have both of those things in my fridge right now! How easy?!

      Reply
      • Brandon Matzek says

        March 25, 2013 at 8:40 am

        Awesome! Let me know how you like it 🙂

        Reply
    5. Darlene says

      March 22, 2013 at 3:48 pm

      Ridiculous that crème fraîche is so expensive! How long does it last after it’s combined?

      Reply
      • Brandon Matzek says

        March 25, 2013 at 8:38 am

        Hi Darlene, it will last 2 to 3 weeks. Maybe even longer! I like to give it a quick mix each time I use it too.

        Reply
    6. kelly says

      March 22, 2013 at 5:45 pm

      I’ve made it and I guess can chalk things up to lazy for not keeping at it and end up using the plain Greek yogurt always have on hand. And when it comes to buttermilk I end up reconstituting the dry stuff because a quart is so much to purchase then toss. Love your tutorial. Nice job!

      Reply
      • Brandon Matzek says

        March 25, 2013 at 8:39 am

        Thanks Kelly! Someone just suggested freezing buttermilk in an ice cube tray. I’m definitely going to give that a try. But usually I make this when I already have the ingredients on hand.

        Reply
    7. LeeLee says

      March 23, 2013 at 2:12 pm

      Wow, this seems easy. I will try to make it this weekend.

      Reply
      • Brandon Matzek says

        March 25, 2013 at 8:41 am

        It’s super easy. Let me know how it turns out!

        Reply
    8. Kathy - Panini Happy says

      March 24, 2013 at 9:45 pm

      Really? That’s it? I can do this! And so I will. 🙂

      Reply
      • Brandon Matzek says

        March 25, 2013 at 8:39 am

        Haha yes! That’s it 🙂

        Reply
    9. Sharon Mervin says

      March 25, 2013 at 8:24 am

      16 ounces of heavy cream that is not ultrapa

      Reply
    10. Sharon Mervin says

      March 25, 2013 at 8:31 am

      In my “gourmet” market (McCaffreys in Yardley, PA), the only heavy cream that is not ultra-pasteurized is Trickling Springs. 16 ounces costs $5.99. At the dairy where I purchase raw milk, their heavy cream is of higher quality and would not be pasteurized at all, so their price is even higher. Anybody know of a chain market that sells pasteurized heavy cream. I love creme fraiche.

      Reply
      • Brandon Matzek says

        March 25, 2013 at 8:43 am

        Hi Sharon! I know the heavy cream at Trader Joe’s works well. I believe it is $2.99 for 16 oz. You can also cut this recipe in half if you only have a cup of heavy cream.

        Reply
    11. Kiran @ KiranTarun.com says

      March 25, 2013 at 8:57 am

      I never knew creme fraiche is so easy to make!! You are right, it is pretty darn expensive out there!!

      Reply
    12. laurasmess says

      March 27, 2013 at 4:08 pm

      Thanks so much for this recipe Brandon!!! I spent a fortune on creme fraiche normally (I love the stuff) so it’ll be fantastic to be able to make my own. Genius!

      Reply
    13. Betsy says

      March 28, 2013 at 7:27 am

      So easy! I love making all my own “ingredients” Definitely going to try this one

      Reply
    14. Trevor Sis Boom says

      March 31, 2013 at 8:27 pm

      This is great!!! I have written before about how inconvenient it is to have to buy a quart of buttermilk when most recipes call for so much less. I’m always on the lookout for great things to do with the excess. My favorite has been buttermilk ice cream but now I”m so sick of it! And who doesn’t love Crème Fraîche? On everything! I do. I’ll be doing this ’cause I too am sick of the paying such a price! Thanks!
      TSB

      Reply
      • Brandon Matzek says

        April 4, 2013 at 2:30 pm

        Thanks Trevor! I’ll have get that recipe for buttermilk ice cream. Sounds delicious!

        Reply
    15. Kristina @ Sarcire says

      April 5, 2013 at 9:01 am

      What an awesome, easy recipe! I just discovered your blog today! Will definitely be coming back again. 🙂

      Reply
      • Brandon Matzek says

        April 17, 2013 at 9:47 am

        Thanks Kristina and welcome to the KK family :)!

        Reply
    16. Annie says

      April 18, 2013 at 9:31 am

      5 stars
      I’ve never made crème fraîche and have been the sucker buying it at the store. It’s time for a change!

      Reply
    17. jules says

      April 19, 2013 at 11:30 pm

      what a great post. i love making yogurt and cheese, but never knew creme fraiche was so easy…thanks

      Reply
      • Brandon Matzek says

        April 20, 2013 at 9:39 am

        Thanks Jules!!

        Reply
    18. Pam says

      June 6, 2013 at 10:03 pm

      I LOVE this blog! Just mixed up a batch of creme fraiche. Will have over fresh strawberries with cinnamon & a hit of vanilla & honey. Yummmmmmm…Thanks, Brandon!

      Reply
    19. Kitty says

      November 21, 2013 at 6:08 am

      I tried this with fresh Jersey raw cream but every time I try it, it gets like egg yolks and just rolls off the spoon without leaving any trace on the spoon. What am I doing wrong?

      Reply
      • Brandon Matzek says

        December 5, 2013 at 7:03 am

        Hi Kitty, I have not encountered this issue, but I searched around and found this: http://food52.com/hotline/17069-homemade-raw-creme-fraiche

        “Raw milk is a soup of bacteria. Different bacteria thrive at different temperatures. It sounds to me like your culturing process failed but other bacteria took over after refrigeration…

        Commercial producers of fermented milks begin with pasteurized milk, introduce specific cultures then control time and temperature to receive consistent — and safe — results.”

        Reply
    20. David Rule says

      February 28, 2014 at 10:28 am

      Hi Brandon

      I used pasteurized Jersey cream from a local dairy and it goes solid like regular sour cream. I can get a nice consistency by adding more Jersey cream but within an hour its fairly solid again. It tastes great but I cant get it to stop going so solid. The cream I use is very high fat and likely to be above to 35 – 40% that most heavy whipping creams are. Have you encountered this? Should I add milk or something to keep it from setting?

      David

      Reply
    21. noelia says

      April 27, 2015 at 3:54 pm

      Thanks for this post! However, why is this Creme Fraiche and not Sour Cream? What’s the difference in making the two?

      Reply
      • Brandon Matzek says

        April 27, 2015 at 9:19 pm

        Commercially, Creme Fraiche has a higher fat content; however when making at home, they are practically the same.

        Reply

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    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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