Rating: 5 stars 4.8
228 Ratings
  • 5 star values: 210
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

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.

Recipe Summary

prep:
5 mins
additional:
2 days
total:
2 days 5 mins
Servings:
32
Yield:
1 pint
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

52 calories; protein 0.4g; carbohydrates 0.5g; fat 5.5g; cholesterol 20.4mg; sodium 7.1mg. Full Nutrition
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