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Chef John's Creme Fraiche

Rated as 4.84 out of 5 Stars
57k

"Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous."
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Ingredients

2 d 5 m servings 52
Original recipe yields 32 servings (1 pint)

Directions

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  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)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Footnotes

  • Chef's Note:
  • 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 full day to see nothing happen.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 52 calories; 5.5 0.5 0.4 20 7 Full nutrition

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Reviews

Read all reviews 101
  1. 128 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a marvelous recipe! I could put it on almost any food in my fridge! I found the correct cream at Trader Joe's, an organic one, and my buttermilk was by Knudsen. I was just going to ma...

Most helpful critical review

made twice, would not thicken. I used Bavarian Buttermilk which has 9gms of fat. Thought this buttermilk would do a better job. Would not thicken, very runny. Thought it would be easy. Foll...

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This is a marvelous recipe! I could put it on almost any food in my fridge! I found the correct cream at Trader Joe's, an organic one, and my buttermilk was by Knudsen. I was just going to ma...

Ultra-pasteurized heavy whipping cream works just fine. I use it exclusively and it has never failed to make great Creme Fraiche. Don't waste your time looking for pasteurized. I use Ball cannin...

The crème fraiche was made exactly as written, and used in conjunction with Chef John's Classic Beef Stroganoff recipe. We used pasteurized cream, and found it at Whole Foods. One cautionary not...

I let it sit on the top of my espresso machine or the top of my refrigerator. It is always warmer in those areas and it just works better than leaving it on the counter top. Maybe I just keep ...

This recipe is so easy and delicious. I used my yogurt maker and it was done in 8 hours. So easy and didn't have to wait 2 days. I poured everything in the maker and went to bed, when I got up...

If you haven't used sweetened whipped creme fraiche in place of whipped cream, you're missing the best dessert topping of your life! I lost my source of creme fraiche (TJ's) when we moved to Tam...

This is terrific! I used ultra-pasteurized cream as that is all I could find, and it worked just fine. This was pretty cool to make, and who knew it was so easy?! I used it to make Creme Cara...

We really loved this! It has become something we just do any time the heavy cream has been sitting a few days and needs to be put to use. It is so delicious and family have been taking it home...

This recipe is the absolute BEST. So easy, and so delicious! Never going to the store for sour cream again. I used ultra-pasteurized heavy whipping cream, since I could not find "pasteurized....