Chef John's Crème Fraîche


Crème fraîche is very easy to make. Once you taste the magic of this homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple of days, but the effort is minimal, and the payoff is marvelous.

Prep Time:
5 mins
Additional Time:
2 days
Total Time:
2 days 5 mins
1 pint


  • 2 cups heavy cream

  • 3 tablespoons cultured buttermilk


  1. Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.

  2. Stir mixture, then screw on the lid. Refrigerate for 24 hours before using.

    close up view of Chef John's Crème Fraîche in a small bowl
    Chef John

Chef's Notes:

Be sure to use the best, freshest cream you can find. Look for pasteurized, not ultra-pasteurized heavy whipping cream.

Make sure to use cultured buttermilk. Otherwise, you will wait a whole day to see nothing happen.

Nutrition Facts (per serving)

52 Calories
6g Fat
1g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 52
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 17%
Cholesterol 20mg 7%
Sodium 7mg 0%
Total Carbohydrate 1g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 1%
Calcium 11mg 1%
Potassium 13mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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