Homemade crème fraîche

Prep 5 min
Total 24 hours
Makes 1 cup

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1 cup
35% cream
2 tbsp


  • 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.


Kitchen Tip: 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.

Kitchen Tip: 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.


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

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