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Homemade Creme Fraiche
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Homemade Crème Fraîche

Servings 2 cups
Author Brandon Matzek

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!