Chef John's Creme Fraiche

Chef John's Creme Fraiche

52
Chef John 21305

"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."

Ingredients

2 d 5 m {{adjustedServings}} servings 52 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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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.
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Reviews

52
  1. 65 Ratings

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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...