How to Make Creme Fraiche at Home

Question

How does one make cream fraiche?

Elizabeth Mindreau · Accepted Answer

Hello Lori –
Here is information from our July/August 2024 magazine:
Is It Worth It? Homemade Crème Fraîche
Crème fraîche’s rich, velvety texture, tangy flavor and high fat content (compared to sour cream, its closest dairy relative) make it ideal for stirring into soups and sauces. But it isn’t cheap, often costing more than twice as much as sour cream. It is easily made at home, requiring nothing more than heavy cream, a starter culture (such as a dollop of sour cream, yogurt or kefir) and time to thicken. But we wondered whether it’s worth the trouble, so we tried making our own. While crème fraîche made with a sour cream starter was watery and disappointing, we got terrific results from kefir and yogurt—just as good as high-end store brands, and far less expensive. To make your own, in a glass jar stir 1 cup heavy cream with 1 tablespoon plain kefir or whole-milk yogurt. Cover with cheesecloth or a coffee filter, secure with a rubber band, then let sit at room temperature (70°F to 75°F) for about 48 hours. Uncover, stir to combine, then cover and refrigerate for up to one week. For best results, start with organic cream; avoid cream that’s been pasteurized at ultra-high temperatures (UHT). We love using it to make ice cream.

How to Make Creme Fraiche at Home

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