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How to Make Crème Fraîche (in One Easy Step!) Recipe - Rich, Tangy, and Foolproof

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

Ingredients
  

  • 2 cups (480 ml) heavy cream — Use pasteurized, not ultra-pasteurized if possible, for best thickening and flavor.
  • 2 tablespoons cultured buttermilk — Make sure it’s labeled “cultured” and is plain, with live active cultures.
  • Clean glass jar with lid — A pint-size jar works well.
  • Spoon and measuring tools — For accuracy and cleanliness.
  • Clean kitchen towel or breathable cover — To cover the jar while it ferments.

Method
 

  1. Sanitize your jar and tools. Wash your jar, spoon, and measuring tools with hot, soapy water, then rinse and dry well. Clean tools lower the chance of unwanted bacteria.
  2. Combine the cream and buttermilk. Pour the heavy cream into the jar. Add the cultured buttermilk and stir gently to blend. Don’t whip air in—just mix until combined.
  3. Cover loosely and let it sit at room temperature. Place a clean towel or loosely set the lid on top (don’t seal airtight). Set the jar somewhere out of direct sunlight, ideally around 70–75°F (21–24°C).
  4. Wait 12 to 24 hours. Check at 12 hours. It should look thicker, like pourable yogurt. If it’s still thin, give it a few more hours. Cooler rooms can take up to 36 hours. Trust your senses: it should smell pleasantly tangy and creamy.
  5. Stir, then chill to set. Once thickened, give it a gentle stir, seal the lid, and refrigerate for at least 4 hours. It will thicken further as it chills.
  6. Taste and adjust. For a tangier flavor, let it sit at room temperature a little longer next time before refrigerating. For milder flavor, chill it sooner.