Homemade Creme Fraiche Recipe

Homemade Creme Fraiche Recipe Recipe

For those who haven't seen my crème fraîche recipe tucked away in the tip section of my vegetarian quinoa and eggplant caviar, here's the recipe:

eggplant and quinoa caviar recipe

Just heat about a cup of heavy cream (do NOT boil). Using a thermometer, the temperature should be between 105°F to 110°F. The temperature should not exceed 115°F or the lactobacilli bacteria that curdles the cream will die. Turn off the heat. Add a tablespoon of buttermilk to make it curdle. Transfer the mixture into a bowl, cover with a kitchen towel and place it in a warm area (such as next to the stove). Let the bowl rest at least 8 hours. Stir. The longer it stays, the more tart the flavor will be. Depending on the season (it's much faster during the summer), let the mixture stand for a total of one day, up to 1-1/2 days. Plastic-wrap the thickened cream and store in the refrigerator for up to 1 weeks. It's delicious.

It's so much more fun making your own. Homemade crème fraîche has a lot of advantages. It's all natural, no chemical thickening agent, emulsifiants, no preservatives, artificial flavors, gelatine and food coloring to make it more yellow. I strongly recommend that you read The Omnivore's Dilemma by Michael Pollan. Your food will never again look the same, please check the ingredients list on the products you buy.

For more recipes using crème fraîche (click on the photo to get the recipe), check out my creamy gorgonzola ranch salad dressing, rose panna cotta with grenadine syrup and crunchy French pralines, cherry and berry yogurt granola parfait , tarte pomme de terre and grilled pineapple and mascarpone parfait.

UPDATE: Per Elizabeth's advice, no need to heat the cream. Just place in a warm area (at room temperature)  for at least 8 hours. I haven't tried that version yet. I'll keep you posted.

ranch salad dressing

rose panna cotta recipe

fruit granola parfait recipe

potato pie recipe

grilled pineappple and amscarpone parfait recipe

You can also add a dollop of crème fraîche in your soup. It'll give a richer texture.


[-] Julia @ Mélanger - Guest-JuliaMlanger
I wouldn't have even thought about making creme fraiche. I am always using it and really should try and make my own!

Julia @ Mélanger Website Link
[ Posted at 3:54 PM on 7/25/09 | Reply ]
[-] Heat vs No Heat - Guest-Nix
This was SO easy!! I didn't heat the cream. In fact my cream was actually cold. I was making ice cream and had some left over cream so I added some plain yogurt to it and left it on the counter overnight. And voila! Thick and luxurious creme fraiche! Of course, I live in the tropics so maybe my kitchen is warm enough.
[ Posted at 7:16 AM on 12/19/09 | Reply ]
[-] heated? - Guest-Elizabeth
When I used to work in restaurants I had to make loads of Creme fraiche. We never heated it though. What does this add to it, if anything? All we did was add cream to buttermilk and leave it on the counter overnight. Then refrigerate.

Elizabeth Website Link
[ Posted at 5:38 PM on 7/25/09 | Reply ]
[-] Interesting - Jackie
I always slightly warm up the heavy cream. I guess it's already pretty hot in a restaurant kitchen. My aunt taught me to heat it up. I'll give a try without heating. Thanks for the info
[ Posted at 6:04 PM on 7/25/09 | Reply ]
[-] Homemade Creme Fraiche Recipe - Guest-Jenofa2eatwrite
I can't get over how easy this recipe is. I'll definitely have to try it. Yippee!

Jen of a2eatwrite Website Link
[ Posted at 6:18 AM on 7/26/09 | Reply ]
Does this work with pasteurized cream? I know with raw cream you can leave it on the counter overnight to make creme fraiche.
[ Posted at 12:13 AM on 11/7/09 | Reply ]
[-] No pb - Jackie
but the ultra pasteurized cream will take longer to thicken.
[ Posted at 1:12 AM on 11/11/09 | Reply ]
[-] buttermilk - Guest-pike
Can you use anything else besides buttermilk? I don't usually have it around. Or do you have a recipe for buttermilk?
[ Posted at 3:56 PM on 1/12/10 | Reply ]
I've never made creme fraiche from scratch with homemade buttermilk before. That's a great suggestion, I'll definitely give this a try.

Making buttermilk is fairly easy. Just add a tablespoon of cream of tartar to a scant cup of whole milk. Let stand for 15-20 minutes. Stir and allow to rest for another 15-20 minutes at room temperature. Voilà!
[ Posted at 9:03 PM on 1/12/10 | Reply ]
[-] Homemade Creme Fraiche Recipe - Guest-zehra947
did you get a chance to try this? did creme fraiche from homemade buttermilk work?
[ Posted at 8:51 PM on 9/16/10 | Reply ]
A few months ago, I had some left-over homemade buttermilk (I used it as a meat tenderizer) and tried making creme fraiche. Sadly, the texture was very thin... :( I don't know if it was because the temperature was too high but the magic didn't happen.
[ Posted at 9:31 PM on 9/17/10 | Reply ]


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