Creme Fraiche, made at home
Prep time
Cook time
Total time
Recipe type: Dairy, Sauces
  • 1 cup heavy cream
  • 2 tablespoons buttermilk
  1. Place the heavy cream in a clean, dry jar. I like to use a canning jar, because it is easy to leave the lid loose without it falling off.
  2. Mix in the buttermilk.
  3. Cover the jar loosely and leave at room temperature for 24 to 36 hours.
  4. Stir every 6 or 7 hours, though if you forget, it's not a huge deal.
  5. After 36 hours, it should be thick and tangy.
  6. Store in the refrigerator for up to 10 days.
Recipe by The Creekside Cook at