Cooking Tips + Kitchen Tips

Published on July 20th, 2013 | by Mary Gerush


Weekend Food Project: A Hand-Crafted Crème Fraîche Recipe

Creme Fraiche Recipe

When I couldn’t find crème fraîche in my grocery store for a new dish I wanted to try, I searched for a homemade crème fraîche recipe, et voilà! I made my own artisanal, small batch, hand-crafted crème fraîche. It was an oh-so-easy weekend food project that made me feel enormously gourmet.

Homemade Crème Fraîche Recipe


  • 1 cup pasteurized heavy cream
  • 2 tablespoons buttermilk


  1. Pour the cream into a non-reactive container (not metal).
  2. Add the buttermilk and stir to combine.
  3. Cover loosely with cheesecloth, parchment, or a damp paper towel, and let it sit on the counter at room temperature for 12 to 24 hours or until thick and creamy. (If your cream is ultra-pasteurized or your room is too cool, the crème fraîche may take longer to get to the right consistency. Just be patient.)
  4. Transfer to your refrigerator. It will keep for several weeks (if it lasts that long).

Five Ways To Use Your Hand-Crafted Crème Fraîche

You can use crème fraîche anywhere you would use sour cream. It’s richer and not quite as tart, however, so it can also add a tangy zip to desserts. The flavor is bright, luscious, and sexy, and here are my favorite ways to let it do its thing:

  1. Drop a dollop on your baked potato.
  2. Thicken or garnish your homemade soup, as suggested in this Fava Bean Leek Soup recipe.
  3. Top your desserts — puddings, pies, cobblers, coffee cakes, fresh berries.
  4. Toss with pasta and cheese for an incredible take on mac and cheese.
  5. Spoon gently atop your coffee, hot chocolate, or favorite coffee or chocolate cocktail.

Get your gourmet on and make your own crème fraîche this weekend. Let us know how it goes!

Image Credit: Homemade Crème Fraîche via Shutterstock

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About the Author

Hi all! I'm Mary Gerush - a recovering corporate worker bee turned good-farm-real-food advocate and writer who wants to help people understand what they're eating. I tend a tiny urban farm in Dallas, TX, and hope to scale up one day soon. Omnivore through-and-through, there's not much I love to eat more than a butter-basted grass fed steak fresh from a searing hot cast iron skillet. Follow me on , , and !

2 Responses to Weekend Food Project: A Hand-Crafted Crème Fraîche Recipe

  1. Ann says:

    This is so simple! I never would’ve thought to make my own. Thanks, Mary!

  2. Pingback: Recipe: Making Your Own Crème Fraîche and Crème Fraîche Ice Cream | The Rambling Epicure

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