How to Make Homemade Creme Fraiche
Homemade Creme Fraiche could not be easier to make and it is SO delicious! Here are three different ways you can make it.
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What is Creme Fraiche?
Creme Fraiche means simply in French, “Fresh Cream”. It is considered a French food, though it has been eaten all around the world for centuries. It is very similar to Mexican Crema for example.
Originally, cream from raw milk that was left to sit out would begin to sour and ferment on its own from wild yeasts it would pick up. The cream would thicken and develop a tangy flavor with a touch of sweetness, becoming Creme Fraiche.
According to Milk, the Surpising Story of Milk Through the Ages, Creme Fraiche made in Normandy, France, is considered the gold standard.
Today, like I’m about to teach you, it is usually made from pasteurized cream. It is brought to room temperature or lightly heated, and a bacterial culture is added. It ferments overnight, and in the morning you have a creme fraiche!
Ingredients for Making Homemade Creme Fraiche
- Cream – This can be raw cream of even ultra-pasteurized cream, they both will work fine.
- Milk (Optional)
- Creme Fraiche Cultures OR Kefir Grains OR Buttermilk (wie’ll talk about each method below)
Supplies
- Thick bottomed stock pot
- Whisk
- Thick sided bowl or other container to help it stay warm as it ferments
- Plate to cover
- Towel to cover (optional)
- Mason Jar for Storing
How to Make Creme Fraiche
There are several ways you can make this, all using simple ingredients. Read through method one first, as I’ll refer back to it when explaining the other options.
Method 1: How to Make Creme Fraiche Using Packaged Cultures
The quickest and easiest way to make this is with a packaged starter culture. I personally like New England Cheesemaking Company but you can also get them from Cultures for Health. Amazon also has them available.
Begin by warming one quart of heavy whipping cream ( you can also cut this somewhat with regular milk, about three cups cream to one cup milk) to 86 degrees F. Heat it low and slow and use a thick bottomed pot so you don’t burn or overheat it.
Pour the warmed cream into a thick-sided bowl.
Take the packet of creme fraiche culture and sprinkle it over top. Allow it to rehydrate for two minutes, then stir using an up and down motion.
Cover the bowl and set it somewhere it can incubate/ferment for 12-24 hours. The ideal temperature for this is between 70-75 degrees F. I also wrap a towel around mine if the house is on the cooler side.
In the morning (assuming you let it go overnight) remove the plate and voila! You have a big, delicious bowl of creme fraiche.
Scoop/scrape it into a mason jar and enjoy within the week.
Method 2: Make Creme Fraiche with Buttermilk
If you don’t want to use purchased bacterial cultures, you can use the ones already cruising around in buttermilk! For this, you will need to purchase buttermilk that says right on it “live active cultures”. This might be trickier to find than you think!
Repeat the heating process as discussed in method one. Then, rather than add in powdered cultures, mix in four tablespoons of buttermilk.
Again, follow the steps in method one.
You can also make your own buttermilk from scratch and use it as your starter culture.
Method 3: Creme Fraiche Recipe using Milk Kefir Grains
If you happen to have milk kefir grains in your fridge or can get your hands on some, these will do a wonderful job of culturing your creme fraiche!
During warmer months you don’t have to heat the cream, just leave it out until it comes to room temperature. If your house is on the cooler side, I’d recommend bringing the cream up to 86 degrees F.
Add your warmed cream to a thick sided bowl or other insulated container, then put in your kefir grains.
Cover and let sit 24-48 hours. Remove the kefir grains from the creme fraiche before enjoying.
Troubleshooting Runny Creme Fraiche
The first time I made this it was a little too runny. I found that letting it sit longer helped with this. If you checked it at 12 hours and it is still runny, check again at 18.
You can also use just heavy whipping cream and don’t cut it at all with milk.
If your house is cold, make sure that it stays somewhere warm for it to properly culture.
You can run it through several layers of cheesecloth or possibly a coffee filter, though you will lose quite a bit of it in the process.
Lastly, this stuff does thicken up in the fridge, so it might be worth sticking it in there for a day and see it thickens to your liking.
Where to Buy Creme Fraiche
Even though it is very simple to make, you won’t find this in most grocery stores. It is definitely considered a “specialty item”, at least in the United States. You’ll have to visit a specialty grocery store or somewhere like Whole Foods.
Cooking with Homemade Creme Fraiche
Now that you have this stuff, how should you use it in cooking?
Eggs
My favorite way to eat this stuff is in eggs. When you scramble eggs in a skillet add in a couple dollops of this and you’ll have the most amazing scrambled eggs you have ever eaten.
Fruit
I think the most popular way you might see it eaten is with fresh fruit. Thicker than whipped cream and with way more flavor, it is fantastic with fruit.
Drizzled on Veggies
Tossing roasted veggies in this would be absolutely divine. You can also add some seasonings and a few tablespoons of lemon or lime juice to it and drizzle it over vegetables. Grilled veggies with a little char and that on top? I’m making myself hungry now.
Swap it for Sour Cream
You can easily use this in place of sour cream in most recipes and it will turn out even better.
Higher Fat Content
One of the benefits of Creme Fraiche is the high fat content and lower protein content. This allows it to be cooked at higher heats that even sour cream without it curdling or getting funky on you. That makes it a great option for stirring into curries as well!
More Homemade Dairy
Sources
- Milk the Surprising Story of Milk Through the Ages
- 200 Easy Homemade cheese Recipes
- Home Dairy
- Making Artisan Cheeses
