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2-Ingredient Crème Fraîche (Easy & Foolproof!) - Tangy, Silky, and Homemade

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • Heavy cream (2 cups / 480 ml): Use pasteurized, not ultra-pasteurized, if possible for best thickening and flavor.
  • Cultured buttermilk (2 tablespoons / 30 ml): This provides the live cultures that thicken and sour the cream.

Method
 

  1. Start clean. Wash your jar and spoon with hot, soapy water and let them air-dry. Clean tools help the right bacteria thrive.
  2. Add the ingredients. Pour the heavy cream into the jar. Add the buttermilk. Stir gently for 10–15 seconds to combine without whipping air in.
  3. Cover loosely. Place a clean towel or coffee filter over the jar and secure it. Do not seal tightly—the culture needs a little airflow.
  4. Let it culture at room temperature. Leave the jar on your counter, away from direct sun, at about 70–75°F (21–24°C). It will thicken in 12–24 hours. Cooler rooms may take up to 36 hours.
  5. Check for set and tang. When it looks thick like yogurt and has a pleasantly tangy aroma, it’s ready. It should jiggle slightly and coat a spoon.
  6. Stir and chill. Give it a gentle stir, then cover with a lid and refrigerate for at least 4 hours. It will thicken further as it chills.
  7. Enjoy. Use it as a dollop on berries, soups, tacos, baked potatoes, or whisk it into pan sauces, dressings, and desserts.