Fresh homemade crème fraîche is a nice alternative to store bought crème fraîche and sour cream. It tastes much better and is easier on the budget. Locally made dairy products taste sweeter, fresher, and are more nutritious.

It's full of probiotics supporting the gut microbiome, easier to digest, and, unlike sour cream or yogurt, doesn't curdle when heated. I've tried several different recipes and this is the one I've come up with.

Print Recipe

Homemade Crème Fraîche

Difficulty: Beginner

Servings: 2 cups

Dietary:

E Egg Free G Gluten Free N Nut Free V Vegetarian

Ingredients

Servings

• 2 cups organic heavy cream (pasteurized, not ultra pasteurized; cream from a local farm is ideal)
• 4 Tbs full fat organic Greek yogurt with live active cultures

Instructions

1. Place the cream in a clean glass jar.
2. Let the cream and yogurt come to room temperature, about 30 minutes.
3. Add the yogurt to the cream and stir until completely mixed.
4. Cover with a coffee filter or cheese cloth and secure with a rubber band or lid ring.
5. Set on the kitchen counter where the temperature is around 70 F.
6. Let ferment for about 12-36 hours, checking every 12 hours to see if it has thickened and has a slightly tangy taste.
7. When it's done, refrigerate. It keeps for 7-10 days. Enjoy with fruit, in baked goods or in savory recipes.

Note

• Equipment: a clean glass jar (washed in the dishwasher or boiled to sterilize), coffee filter or cheese cloth, rubber band or lid ring, and a clean metal fork.
• The ratio is 1 cup heavy cream to 2 Tbs Greek yogurt.
• If it smells really bad, changes color, or has clear liquid on top, the fermentation didn't work and the cream is spoiled, most likely because the equipment wasn't clean enough. Discard and try again.