Homemade crème fraîche



5 min


24 hrs


1 cup

Homemade crème fraîche

Photo, Roberto Caruso.


  • 1 cup 35% cream
  • 2 tbsp buttermilk


  • COMBINE cream and buttermilk in a clean jar or plastic container. Cover top with a kitchen towel and leave at room temperature for 18 to 24 hours, or until thick and creamy.
  • STIR, then seal container and refrigerate up to 10 days. Cream will continue to thicken as it chills.


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Nutrition (per tbsp)

  • Calories
  • 50,
  • Carbohydrates
  • 1 g,
  • Fat
  • 5 g,
  • Sodium
  • 7 mg.

Crème Fraiche Kitchen Tips:

  • A room temperature of about 25C is ideal for bacterial cultures, so find a warm place in your house. The warmer it is, the faster the cream will thicken. If the temperature is cooler, expect it to take the full 24 hours.
  • This recipe also works in the Instant Pot. Place ingredients in a jar, uncovered. Place on rack in Instant Pot insert and cook for 8 hours on the yogurt setting. The resulting homemade crème fraîche will be creamy, but less tangy.