Dairy

How to make Crème Fraîche

A rich, gently tangy cultured cream made by stirring a live culture into cream and leaving it to thicken. Expect about 5 minutes of work, then 12-24 hours at room temperature, with the thickness telling you when it is ready.

Quick answer

Stir the live culture into the cream and cover it loosely. Leave the cream at room temperature until it thickens and turns tangy. After 1 day, stir and refrigerate the cultured cream to firm it up and keep it.

Difficulty
Beginner
Total time
1 day
Ingredients
2
Steps
3

Safety

  • • Use a buttermilk or yogurt with live active cultures, or the cream will not set.
  • • Cover the jar loosely so it can breathe while it cultures.
  • • A clean, lightly tangy smell is normal. An off, bitter, or yeasty smell means the batch should be discarded.
  • • Refrigerate once it has thickened and keep it cold.

Step-by-step

Day 0

Step 1: Combine

Stir the live culture into the cream and cover it loosely.

  • Set up clean equipment Wash the jar and spoon before you start.
  • Stir in the culture Stir the buttermilk through the cream and cover the jar loosely.
Day 0

Step 2: Culture

Leave the cream at room temperature until it thickens and turns tangy.

  • Leave at room temperature Let it sit undisturbed for 12-24 hours.
  • Check the set It is ready when it has thickened and smells lightly tangy.
Day 1

Step 3: Chill and store

Stir and refrigerate the cultured cream to firm it up and keep it.

  • Stir and refrigerate Give it a stir, seal it, and chill.

What to look for

  • • After mixing: The cream is still pourable with the culture stirred through. From here the live culture slowly thickens and sours the cream.
  • • 12-24 hours: The cream has thickened to coat a spoon and smells lightly tangy. That is the sign it has cultured and is ready to chill.
  • • After chilling: It is thick, rich, and cleanly tangy. Cold firms it up to its final spoonable texture.

Troubleshooting

  • The cream stays thin. The cream was ultra-pasteurised, the culture was not live, or the room was too cold. Use non-UHT cream and a live culture, and leave it somewhere warmer for longer.
  • It tastes too sour. It cultured for longer than it needed. Refrigerate a little earlier next time, once it has just thickened.
  • It looks slightly separated. A little whey can settle out, especially if over-cultured. Stir it back together; it is still good.

Storage

Stir smooth, seal, and refrigerate once it has thickened. It firms up further in the cold.

Shelf life: about 1-2 weeks refrigerated

Serving suggestions

  • • Spoon it over soups, chilli, or baked potatoes.
  • • Serve it with fresh fruit, tarts, and crumbles.
  • • Stir it into sauces at the end of cooking for richness.

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Frequently asked questions

What is Crème Fraîche?

A rich, gently tangy cultured cream made by stirring a live culture into cream and leaving it to thicken. Expect about 5 minutes of work, then 12-24 hours at room temperature, with the thickness telling you when it is ready.

How long does it take to make Crème Fraîche?

Most batches of Crème Fraîche are ready in about 1 day, though exact timing depends on temperature and how the ferment tastes along the way.

Is Crème Fraîche hard to make?

Crème Fraîche is a great beginner project — no special skills required, just clean equipment and a little patience.

What do you need to make Crème Fraîche?

You'll need Double cream, Cultured buttermilk.

How do I know when Crème Fraîche is ready?

Watch for these cues: After mixing: The cream is still pourable with the culture stirred through.; 12-24 hours: The cream has thickened to coat a spoon and smells lightly tangy.; After chilling: It is thick, rich, and cleanly tangy..

How do I store Crème Fraîche?

Stir smooth, seal, and refrigerate once it has thickened. It firms up further in the cold. Shelf life: about 1-2 weeks refrigerated.

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