How to make crème fraîche | Recipe

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Where to buy crème fraîche? Trick question!

Have you ever bought crème fraîche, just in case you might need it, and then had to throw it away because you didn’t have a chance to use it before the expiration date?

Do you have a hard time finding decent crème fraîche in your local grocery store in the first place?

If the answer to either of these questions is yes, then you’ll be thrilled to know that you can make your own crème fraîche in less than a minute, for a fraction of the cost of the store-bought kind — and you can make as little or as much of it as you need. Best of all, it’ll taste better than any crème fraîche you’ve ever bought.

What is crème fraîche?

Crème fraîche is a thickened cream that’s incredibly versatile, and thanks to its wonderfully thick texture, a little goes a long way. A dollop of this tangy cream will add a velvety-smooth consistency to soups or sauces and will give a wonderfully rich texture to any dessert. But the list of dishes that can be enhanced by crème fraîche is practically endless.

For the best flavor, use organic heavy cream to make your batch of crème fraîche. If you can find heavy cream from a local farmer, even better!

Homemade crème fraîche

makes 1/2 cup
active time: 5 min

1/2 cup heavy cream
1 1/2 tablespoons cultured buttermilk

Place the cream in a glass jar. Add the buttermilk. Close jar tightly with a lid and shake well. Store the jar at room temperature for 12 to 24 hours until the mixture is thick. The fermentation will happen faster when the room temperature is warmer. Refrigerate in its jar for up to 2 weeks. Double or triple the recipe according to your needs.

condiment, crème fraîche, buttermilk

77 Comments

Tammy
December 18, 2018 at 5:49 am ·Reply

Can you use the buttermilk you get from making your cultered butter?
- Viviane Bauquet Farre
  December 21, 2018 at 4:56 pm ·Reply
  
  Hi Tammy, I have never tried using buttermilk for making cultured butter. I recommend using the cultures listed in the recipe. They’re inexpensive and arrive quickly in the mail (see links in the ingredient portion of the recipe)… Good luck making your butter!
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Eilen
January 3, 2018 at 8:52 pm ·Reply

I don’t have buttermilk but wonder if milk kefir would work? What do you think?
- Viviane Bauquet Farre
  January 12, 2018 at 7:15 pm ·Reply
  
  Hi Eilen, I haven’t tried to use kefir to make creme fraiche, so I cannot say… A quick search on Google tells me people have done it, though. I’d be interested to see if it works and if there is a change in flavor as the culture for kefir is not the same as the culture for buttermilk.
Georgetta
November 7, 2017 at 6:44 pm ·Reply

When can I use this after first making it do I have to wait two weeks to first use it.
- Viviane Bauquet Farre
  November 10, 2017 at 3:24 pm ·Reply
  
  Hi Georgetta, You can use the crème fraîche as soon as it’s made. Enjoy!
Marjorie
February 15, 2017 at 7:45 pm ·Reply

Thank you for this helpful recipe for crème fraiche which make homemade ranch dressing devine!!!
- Viviane Bauquet Farre
  February 24, 2017 at 12:24 am ·Reply
  
  You are most welcome, Marjorie! I am delighted you enjoyed this recipe!
Kathleen
August 22, 2016 at 4:31 pm ·Reply
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Can I use pasteurized heavy cream?
- Viviane Bauquet Farre
  August 26, 2016 at 2:59 am ·Reply
  
  Hi Kathleen, Yes! You can use either pasteurized or ultra pasteurized heavy cream for this recipe. Have fun making your crème fraîche!
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Jay
November 24, 2010 at 6:44 pm ·Reply

It is quite hard to find Creme Fraiche here in Northern Cyprus and definately over priced when you do find it, however, Buttermilk I think would be almost impossible to find! Is it true that you can allow a pint of Milk to ‘go off’ and use this? I have also not seen Sour Cream here.. Do you think yoghurt would work! I read an article saying you can make Buttermilk by adding vinegar or lemon juice I wonder if this would affect the flavour..
Many Thanks
Divina
November 17, 2010 at 11:37 am ·Reply

Hi Viviane, thanks for this post. What if buttermilk is not available? thanks.
- Viviane
  November 17, 2010 at 5:31 pm ·Reply
  
  Divina, You can use sour cream instead of buttermilk to make creme fraiche (use the same measurements). Can you find sour cream in Asia?
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Mardi@eatlivetravelwrite
September 26, 2010 at 12:53 pm ·Reply

Thank you for posting this. We can’t get crème fraîche easily here so this is perfect. Now to make sure I always have buttermilk on hand!
heather
September 25, 2010 at 1:53 pm ·Reply

we always replace crème fraîche with sour cream, and were just commenting that we should try the real stuff some time. i love the idea of MAKING our own instead of buying it, since it can be rather expensive. will definitely bookmark this!
cheers and thanks,
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*heather*
Frank
September 25, 2010 at 7:44 am ·Reply

Now this is ‘news you can use’! The price of store-bought creme fraiche is really absurd and yet it’s so easy and inexpensive to make at home. Great stuff!
Wizzythestick
September 25, 2010 at 7:18 am ·Reply

Lordy! That’s it! This isn’t sold in my country so this is a godsend for me. I can’t believe it’s so ridiculously easy
jennynoowyn
September 25, 2010 at 5:07 am ·Reply

Wow, home-made creme fraiche. That is another level of cooking! Well done!
Choclette
September 24, 2010 at 2:27 pm ·Reply

Yes we always make our own, trouble is it generally doesn’t work out cheaper as buttermilk is expensive and also hard to come by, but if you are organised (which sadly we seldom are) you can keep it going by making the next batch with the creme fraiche you’ve already made.
- Viviane Bauquet Farre
  September 24, 2010 at 7:27 pm ·Reply
  
  Choclette, I had no idea buttermilk was so expensive in the UK! I guess you have to make sure to use it some something ultra delicious as you need so little for the crème fraîche!
Jen
September 24, 2010 at 12:56 pm ·Reply

Come to think of it, I’ve never seen creme fraiche at the grocery store! I bet Fairway in Paramus would have it, though. Very happy to know it can be made with buttermilk. I’d made it half whipped cream half soure cream, but I bet the texture would be lighter this way.
- Viviane Bauquet Farre
  September 24, 2010 at 7:29 pm ·Reply
  
  Hi Jen! Sour cream changes the flavor of crème fraîche quite a bit… Definitely try it with the buttermilk and let me know what you think.
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Nate @ House of Annie
September 23, 2010 at 7:29 pm ·Reply

This would be very easy…if we could find fresh cream or buttermilk here. We mostly have Ultra Heat Treated milk in boxes here in Kuching.
Adelina
September 23, 2010 at 6:10 pm ·Reply

Thanks for your post!!! I made a Martha Stewart version like 10 years ago and don’t remember even how I did it.
cathy/ShowFoodChef
September 23, 2010 at 5:04 pm ·Reply

I’m obsessed with making my own ricotta and mascarpone and now this? I can’t wait to try it. Thanks for your lovely post. ALways enjoy your blog.
BusyMOM @ Easy Appetizers
September 23, 2010 at 12:11 pm ·Reply

So easy to make. Secret confession: I love anything that is thick, creamy and full-fat. So, making my own Creme Fraiche will be a real treat!
Emily @Cleanliness
September 23, 2010 at 12:03 pm ·Reply

Fabulous! Thanks so much for sharing!
Velva
September 23, 2010 at 9:12 am ·Reply

That’s it? Creme fraiche is cream with a little buttermilk? No kidding. I learn something new everyday. Thanks! This will make a big difference.
passionateaboutbaking
September 23, 2010 at 9:06 am ·Reply

Looks great to me. I hope non pasteurized cream works. Got to try this soon!
Thanks for sharing it so beautifully!
- Viviane Bauquet Farre
  September 23, 2010 at 9:15 am ·Reply
  
  I don’t see why the unpasteurized cream wouldn’t work… although I have not tried it since there are no farmers selling non pasteurized cream in my neck of the woods.
El
September 23, 2010 at 9:05 am ·Reply

I had absolutely no idea you could do this at home. All I need is buttermilk from the store? Can’t wait to try it! Thank you.
- Viviane Bauquet Farre
  September 23, 2010 at 9:12 am ·Reply
  
  El, yes… all you need is buttermilk. I’ve tried it with buttermilk from the farmers’ market (sheep’s milk) and it was truly delicious, a bit more tangy. You’ll be a convert after your first batch!
nesrine
September 23, 2010 at 3:57 am ·Reply

Lovely, good post.
Cristina
September 23, 2010 at 1:09 am ·Reply

Is that it for the creme fraiche? I can run to my fridge right now and make this! 🙂
I can never find this in stores and am always at a loss when it’s called for in a recipe. Thank you…this is a keeper!
- Viviane Bauquet Farre
  September 23, 2010 at 1:16 am ·Reply
  
  Yes, Cristina… It’s unbelievable but true. Crème fraîche is the easiest thing to do in this whole wide world! I make a batch every week.
jm
September 23, 2010 at 12:57 am ·Reply

what a great idea. I’ll be sure to keep it in mind for the future 🙂

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How to make crème fraîche | Recipe | Food & Style (2024)

FAQs

What is the American version of crème fraîche? ›

Sour cream (which has less fat) is the best and easiest substitute, but it's not as rich or tangy as crème fraîche. Full-fat plain Greek yogurt is another substitute, but it doesn't have the same smooth texture or mild flavor.

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How is crème fraîche traditionally made? ›

What is crème fraîche? A classic French ingredient (the literal translation is 'fresh cream') made from dairy cream that's been soured using bacteria in the form of a starter culture, to slightly thicken and acidify it. Crème fraîche is usually made with cream that has at least a 30% fat content.

Get More Info Here ›

Can you make your own crème fraîche? ›

How to Make Crème Fraîche. Combine cream and buttermilk in a glass jar, cover tightly with cheesecloth, and let sit at room temperature until thickened. Stir the mixture, screw on the lid, and refrigerate for at least 24 hours before using. That's it!

Know More ›

What can you use as a substitute for crème fraîche? ›

Sour cream is the most common substitute for crème fraîche, since both have a slightly sour taste and are cultured. You can substitute an equal amount of sour cream for crème fraîche in just about any type of recipe.

See Details ›

Is crème fraîche just sour cream? ›

In industrial settings, both crème fraîchee and sour cream are made with pasteurized milk inoculated with specific bacterial cultures, with the main difference being that crème fraîche is fattier and thicker, and sour cream is tangier, lower in fat, and has a more liquid texture.

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What is the point of crème fraîche? ›

What Is Creme Fraiche Used For? Because of its high fat content, creme fraiche does not curdle when boiled, which makes it ideal to use as a thickener in sauces and soups. Creme is also used as a finishing touch for sauces and soups, or spooned over fruit or warm desserts such as cobblers.

Read The Full Story ›

What is the best store bought crème fraîche? ›

The winner, Kendall Farms ($4.69 for 8 ounces, Whole Foods), hails from Atascadero. The tasters liked the balance of flavor, richness and smoothness in this one, and thought it would go with more kinds of foods than its richer competitors.

Can I use ricotta instead of crème fraîche? ›

Ricotta Cheese

Ricotta cheese and creme fraiche both have a tangy taste, but creme fraiche wins out on smoothness and richness. Because of its lumpy and slightly grainy texture, ricotta works better as a substitute for creme fraiche in pasta dishes rather than in a silky and creamy sauce.

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What's the difference between mascarpone and crème fraîche? ›

How Do Mascarpone and Crème Fraîche Differ? Mascarpone and crème fraîche, a French cultured cream, share a rich, creamy consistency. However, crème fraîche is more acidic and has a 30-percent fat content (compared to 50 to 85 percent fat content in mascarpone), which results in a lighter, thinner cream.

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Can I use heavy whipping cream instead of crème fraîche? ›

Heavy Cream

Cream has a high fat content and won't curdle, so use it as you would creme fraiche in soups and sauces. You can also whip your cream to use as a substitute for creme fraiche. Whipping your own cream allows you to make it whatever thickness and consistency you want, from runny to almost buttery.

What is crème fraîche in English? ›

Crème fraîche, French for “fresh cream” and anglicized simply as creme fraiche, is a thick cultured cream. Cultured cream is cream soured with a bacterial culture, similar to sour cream or Mexican crema.

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Is crème fraîche healthier than cream? ›

Double cream has a higher fat content – around 48-50 per cent, and it's not commonly available here. Crème fraîche, on the other hand, is cream that's had a culture added, making it slightly sour in flavour. It's around 40 per cent fat. If you're trying to cook healthily, however, cream is not an everyday ingredient.

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Can I use fa*ge instead of crème fraîche? ›

But with only two ingredients – milk and live yoghurt cultures – fa*gE Total Greek recipe strained yoghurt is the ideal replacement for more calorific dairy options, such as, cream, mayonnaise and crème fraiche. fa*gE Total really is a fridge staple.

Is crème fraîche similar to ricotta? ›

You can think of crème frâiche as a French equivalent of sour cream. But because crème fraiche is not quite as sour as sour cream, and is creamier and richer, thanks to a higher fat content, it can work as a substitute for ricotta in dishes where the main thing you are going for is a luscious, creamy consistency.

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Is English double cream the same as crème fraîche? ›

A In a nutshell, soured cream is single cream that has been given a sharp, sour edge by adding a bacterial culture; creme fraiche is double cream similarly cultured but made from cream with a high fat content and is richer and thicker.

Learn More Now ›

How to make crème fraîche | Recipe | Food & Style (2024)