Crème Fraîche Recipe & Method

LeGourmetTV's picture

Jul. 30, 2015

2 ingredients what could go wrong? As it turns out, a few things. First off make sure that the buttermilk you use hasn't been pasturised. If there are no live cultures in the buttermilk, you won't end up with Creme Fraiche. Plain keffir works really well, and it usually always has live cultures.
You need cream that has between 30 40 milk fat. Cream that is UHT treated is crap. Plain and simple, it's total crap. Here's the deal: cream should list only one ingredient on the label Cream! If there are more ingredients than that - well - then - you shouldn't use it. The UHT process changes the texture and flavour of the 'cream' and it doesn't work as well, or make Creme Fraiche like it was meant to be enjoyed.


Cream 30% 2 Cup (32 tbs) (30%
Buttermilk 4 Tablespoon (keffir or yogourt)



Stir buttermilk or keffir into the cream. 

Loosely cover with plastic wrap, and leave at room temperature for 12 - 24 hours. 

The longer it sits out, the richer & tangy-ier the flavour.

Tip:Where to use Creme Fraiche? Anywhere that you'd use sour cream, and many places where heat would curdle sour cream. Check out our channel for a bunch of recipes that use Creme Fraiche.

Recipe Summary

Difficulty Level: Easy