It couldn’t be simpler to make Crème Fraîche at home, using two simple ingredients. Not only is making creme fraiche a fun project, but it’s economical too since creme fraiche is an expensive store-bought specialty item. You can also make it custom to how you like it in terms of tanginess by adding up to 1 additional tablespoon of buttermilk to the cream.
- 2 cups heavy cream (not ultra-pasteurized)
- 2–3 tablespoons real cultured buttermilk
- Mix together heavy cream and buttermilk in a clean non-reactive container, such as a mason jar.
- Cover the opening with breathable material, such as cheesecloth or a thin kitchen towel and secure with a rubber band.
- Let it sit at room temperature for 8-24 hours, until thickened.
- Store crème fraîche in a covered non-reactive container for up to 2 weeks in the refrigerator.
Make sure to start with clean utensils to prevent any growth of any lingering bad bacteria. Wash all equipment with warm soapy water, or run in the dishwasher.
Don’t use ultra-pasteurized milk. The cream is heated to a very high temperature and can possibly prevent the creme fraiche from fermenting.
For a tangier creme fraiche, add 3 tablespoons of cultured buttermilk.
Keywords: Homemade Creme Fraiche