How to Make Homemade Crème Fraîche

How to Make Homemade Crème Fraîche (and Why You’ll Want It on Everything)

Crème fraîche is one of those ingredients that can take even the simplest dish to the next level. Rich, tangy, and velvety smooth, it’s a little luxury that’s incredibly easy to make at home. Once you’ve mastered this foolproof recipe, you’ll want to put it on everything—trust me!

Ingredients:

½ cup heavy cream
2 tablespoons buttermilk

Tools:

A jar with a lid (make sure it’s large enough to hold the liquid with a bit of room to spare).

The Magic:

Pour the heavy cream and buttermilk into your jar.
Gently shake to combine.
Leave the jar on your kitchen counter at room temperature. (Yes, right out there in the open! Crème fraîche doesn’t need refrigeration at this stage.)
Let it sit until it thickens to your desired consistency. This can take anywhere from 24 hours in warm weather to a couple of days when it’s cooler.

Once it’s thick and creamy, pop it in the fridge. It’ll firm up a little more as it chills. That’s it—you’ve just made crème fraîche!

Makes ½ cup.

Endless Possibilities: How to Use Your Crème Fraîche

This is where the fun begins! Crème fraîche is like a kitchen chameleon—it can transform almost any dish. Here are some ideas, but don’t feel limited by this list. Think of it as inspiration for a lifetime of culinary creativity.

Finish a dish: Use it like butter in risotto or pasta for a luxurious, creamy finish.
Swap for sour cream: It’s perfect in Latin American dishes—think tacos, enchiladas, or a bowl of chili.
Trade out yogurt: Stir it into Indian curries or serve alongside spiced lentils and rice.
Parisian style: Spread it on fresh bread with fig jam. This combo is a personal favorite that transports me straight to a café in Paris.
Snack like my mom: Sometimes the best way to enjoy it is straight from the jar with a spoon.
Stir into veggies: It pairs beautifully with sautéed mushrooms, caramelized onions, or roasted winter squash.

A Few Tips

Temperature Matters: The warmer the room, the quicker your crème fraîche will thicken. In the heat of summer, you’ll have it ready in just a day. In colder months, be patient—it might take 2 to 3 days. It’s a forgiving process, though, so don’t worry!
Go Organic: If you’re moving toward an organic kitchen, dairy is a great place to start. High-fat products like cream concentrate hormones and additives, making organic choices especially impactful.
Always Have It On Hand: Crème fraîche is so versatile you’ll want to keep a jar in your fridge at all times. Plan ahead, and you’ll never be without this secret weapon.

What Makes Crème Fraîche So Special?

Crème fraîche has a long history rooted in French cuisine, where it’s been a staple for centuries. But how does it differ from similar ingredients like sour cream or yogurt? The key is in its richness and mild tang. Crème fraîche is thicker and creamier than sour cream, with a higher fat content (about 30%), making it less likely to curdle when heated. It’s also less tangy than yogurt, allowing it to blend seamlessly into both savory and sweet dishes.

Once you start making crème fraîche at home, you’ll wonder how you ever cooked without it. Give it a try, and I bet it’ll earn a permanent spot in your fridge!