Homemade Crème fraîche

Posted · 19 Comments

Crème fraîche, prononced Krem Fresh, is a European style sour cream originally from France. It’s taste is distinctively different than American style sour cream. It’s tangy yet smooth and it’s flavor is amazing. Crème fraîche can be found at local specialty stores, however, it’s expensive. Since I’ve been making my own cultured dairy products at home, I decided to make it myself. It’s incredibly easy to make and will definitely be a staple in my home. It’s great topped on breakfast scones or toast and compliments warm soups, tacos, and tarts. Really, it can be used on anything you desire 😉

Homemade Crème fraîche


  • 1 pint good quality cream. Preferably RAW, however pasteurized will do. Do not use ultra pasteurized cream.
  • 1 tablespoon whole-milk buttermilk or Crème fraîche from previous batch.


  1. Place cream in a glass container. Add the buttermilk or Crème fraîche, stir well, cover tightly and place in a warm spot for 20 – 24 hours. Chill well.

That is seriously it! It’s so crazy delicious :) Also, like most cultured foods, the longer it stays and further cultures in the refrigerator the better it tastes. My Homemade Crème fraîche tasted so good 2 weeks after I made it. It’s time to make another batch :)

Lemon Creme Fraiche on Foodista

19 Responses to "Homemade Crème fraîche"
  1. Rosemaryandthegoat says:

    I love making my own creme fraiche. Check out my coconut banana puffs. The bananas are dipped in creme fraiche and then rolled in coconut. The most delicious little things you have ever put in your mouth and I think the acid of the creme fraiche must keep the bananas from turning dark. They last at least 3 days.

  2. Maggie Ha says:

    Wow that's so easy! I was waiting for the long process :) I'll definitely need to make this!

  3. DCRose says:

    I have wanted to make my own for sometime now but have not found a great recipe til now. Thanks so much. Glad we are friends.

  4. Chow and Chatter says:

    yummy love this

  5. Hummingbird Appetite says:

    that's so cool!

  6. Marillyn "Mare" Beard says:

    I bought a buttermilk starter from Cultures for Health! Can't wait to start using it… will for sure make that… great alternative for sour cream. Jon LOVES sour cream.
    I also checked out the Coconut Banana Puffs and it looks good!

  7. Ruth says:

    It's very common here in the UK and used in recipes instead of cream. I love this idea. So simple and yet seems like such a waste to buy it and not try to make it yourself such as you did!

  8. Miranda says:

    Dianne (I hope I spelled your name right),

    I absolutetly love visiting your site. It is incredible.

    My four yr. old watched your video of the chickens and laughed the entire time….

  9. 5 Star Foodie says:

    Very neat! I can't wait to try this recipe!

  10. Liz says:

    Wow Diana! This is another wonderful homemade recipe, and so easy!
    Stop by my blog, I have a tag for you. Have a good weekend, Liz.

  11. girlichef says:

    I love creme fraiche….especially homemade! Sounds delish 😀

  12. myblissfulbites says:

    I never thought it could be so easy! Thanks!

  13. My Little Space says:

    This is so simple! Now, I get it. Thanks for sharing, Diana!

  14. Diana Bauman says:

    Thank you everyone for your comments! This has been an extremely busy week for me so I havn't had much time to blog and respond as quickly as I would have liked.

    Rosemary, the puffs looks great! Will definitely try them!

    Maggie – Thanks so much for visiting!

    Rose – Thanks for visiting also! Love your cakes!!

    Rebecca, Jenny, Mare – Thanks!!

    Ruth- You were actually my inspiration, lol! I've seen that many of your recipes use this, so I had to try 😉

    Miranda – You're too kind! Your blog is great as well and I'm glad I was able to make your daughter laugh :)

    5 star foodie – So glad your back!!

    Liz – Thank you hon!!!

    girlichef – It is so yumm!

    Kristen and Kristy – I know, it is so easy 😉

  15. Jennifer Cote says:

    Good to see you take the mystery out of it. It's so good, and so simple, but sounds so sophisticated, doesn't it? I love using it in a Creme Fraiche Frosting recipe

  16. iowaLily says:

    I'm in the process of making your homemade creme fraiche but couldn't find whole milk buttermilk in the stores. I went ahead and used the low fat buttermilk since that was all there was available. I live near Des Moines and wonder where you found the whole milk buttermilk. Thanks!

  17. Diana Bauman says:

    Hi iowaLily, I also used 1% milkfat buttermilk from AE and it worked fine! Next time, I'm going to buy a buttermilk culture from cultures for health (rotating banner on the right side of my blog) and make my own. But, nonetheless, it worked! Just remember that once you culture and put it in the fridge, give it a good stir :) Let me know how it goes :)

  18. iowaLily says:

    Thanks Diana! I gave it a good stir as you said and you were right because today it's a lot thicker. I'm hoping that my husband leaves me a spoonful so I can make another batch.: ) He loves it! I'll use picket Fence cream instead of AE to see if it makes a difference. Thanks again Diana!!! :)

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