Chef John's Creme Fraiche

Chef John's Creme Fraiche

47
Chef John 15200

"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

  • Ready In

  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.
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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 47

  1. 58 Ratings

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Marianne
7/2/2012

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 make a half a batch but went for the whole thing. Am I ever glad! This is better than sour cream! Creme Fraiche doesn't have the same holding power of sour cream as far as consistency goes, and it's not quite as sour. But delicious it is! I highly recommend that you try this! Thank you, Chef John!

William John
10/7/2012

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 canning jars to make this great sour cream in and will never buy another plastic tub of it.

ConkyJoe
12/26/2012

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 note . . . pasteurized cream has a fairly short shelf life so the crème fraiche will not last long in the fridge IF any is leftover. This added a special finishing touch to the beef stroganoff and so easy to make. Thank you, Chef John.