For a richer flavor, use a high-quality, pasture-raised heavy cream. If your room temperature is consistently warm, check the crème fraîche for thickness after 18 hours to prevent over-culturing. Don't discard the whey that separates during refrigeration; it's great for baking or adding to smoothies! Experiment with different buttermilk cultures for subtle variations in flavor. Crème fraîche can be frozen, but the texture may change slightly upon thawing.
Chef John's Crème Fraîche
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME48 hrs 5 mins
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SERVING32 People
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VIEWS741
Embark on a culinary adventure to create your own exquisite crème fraîche! With just two simple ingredients and a touch of patience, you'll transform ordinary cream into a velvety, tangy delight. Elevate your sauces, soups, and desserts with this homemade treasure, boasting a luxurious texture and unparalleled flavor that store-bought versions simply can't match.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol20 mg
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Protein0 g
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Saturated Fat3 g
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Sodium7 mg
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Sugar0 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gather your ingredients. (5 minutes)
02 Step
Recipe View In a clean glass jar, gently whisk together the heavy cream and cultured buttermilk until well combined. (5 minutes)
03 Step
Recipe View Cover the jar loosely with cheesecloth or a breathable lid, securing it with a rubber band. This allows air circulation while preventing unwanted contaminants. (2 minutes)
04 Step
Recipe View Let the mixture sit at room temperature, ideally between 70-75°F (21-24°C), for approximately 24 hours, or until noticeably thickened. The duration may vary depending on your room's temperature. (24 hours)
05 Step
Recipe View Once thickened, stir the crème fraîche gently. (2 minutes)
06 Step
Recipe View Seal the jar with a tight-fitting lid and refrigerate for another 24 hours to allow the flavor to fully develop and the texture to further solidify. (24 hours)
07 Step
Recipe View Enjoy your homemade crème fraîche! It will keep in the refrigerator for up to two weeks.
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Please Rate
Wilmer Abshire
Apr 7, 2025My crème fraîche didn't thicken after 24 hours. What did I do wrong?
Cary Abbott
Dec 25, 2024The instructions were very clear, and the result was perfect. Thank you!
Roosevelt Harvey
Aug 7, 2023Can I use regular buttermilk?
Armando Terry
Jul 8, 2023This recipe is a game-changer! I use it on everything from tacos to cheesecake.
Morton Wisozk
Jun 5, 2023I was intimidated to make this, but it was so easy! The taste is incredible.