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Culinary Essential

Homemade Crème Fraîche (Fresh Cream)

8 servings
Vegetarian Diet, France

Create luxurious Crème Fraîche at home with just 60 seconds of active work. This homemade version is significantly cheaper and fresher than store-bought alternatives. It yields a rich, creamy, and tangy condiment that is perfect for thickening sauces, topping desserts, or finishing off scrambled eggs. Once you see how easy...

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... it is to ferment your own cream, you won’t want to buy it from the store again.

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eatgourmade eatgourmade Rising Star
December 15, 2025
homemade creme fraiche fresh cream is being placed on the top of fruit.
  • 1 min.
  • 18 h.
  • 1/5
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Ingredients:

Tools:

Directions:

1. Combine Ingredients:

  • In a medium bowl (or directly in the container you plan to store it in), combine about ¼ of the heavy cream with the buttermilk.
  • Whisk vigorously to eliminate any lumps and ensure the cultures are evenly distributed.
  • Add the remaining heavy cream and whisk again until fully combined.

2. Cover and Ferment:

  • Place the lid on the container.
  • Leave the container on your kitchen counter at room temperature to ferment.
  • Allow it to sit for 18 to 36 hours.

3. Check Consistency:

  • Check the mixture after about 20 hours.
  • You are looking for a cream that is thick enough to hold its shape when spooned; if it collapses, it needs more time.

Note: 18–24 hours usually produce the best texture. If you prefer a tangier flavor and thicker texture, allow it to sit longer.

4. Refrigerate:

  • Once the crème fraîche has reached your desired thickness and taste, place it in the refrigerator.
  • It will continue to thicken slightly as it chills.

Note: If a small amount of liquid (whey) collects on top, you can either spoon it off or leave it—it is perfectly fine.

Recipe Notes & Tips

  • Yogurt Substitute: You can use yogurt instead of buttermilk, but you must double the amount (use 2 tbsp or 30g per cup of cream) to speed up the process. If you use only 1 tbsp of yogurt, fermentation can take 40–60 hours.
  • Speeding Up the Process: You can warm it to 78–82°F using a fermentation chamber or seedling mat. This speeds up culturing. If using this method, check it after 18 hrs. 20–22 hrs is often ideal. Adding more cultures also speeds things up.
  • Storage: This lasts a long time in the fridge and stabilizes sauces better than standard sour cream.
About the Author:
eatgourmadeRising Star
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  • Published Recipes: 3
  • Member since: 2025-12-11
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