How to Make Crème Fraîche with Only 2 Ingredients
How to Make Crème Fraîche with ONLY 2 Ingredients! is a easy French recipe that serves 6. 90 calories per serving. Recipe by Bigger Bolder Baking with Gemma Stafford on YouTube.
Prep: 12 min | Cook: 49 hrs 5 min | Total: 49 hrs 32 min
Cost: $2.30 total, $0.38 per serving
Ingredients
- 2 cups Heavy Whipping Cream (Pasteurized, not ultra‑pasteurized; about ½ liter)
- 2 tablespoons Plain Yogurt (Unflavored, live‑culture yogurt; can also use cultured buttermilk)
Instructions
Gather Ingredients and Equipment
Collect pasteurized heavy whipping cream, plain yogurt, a clean glass jar, kitchen paper, elastic band, measuring tools, mixing bowl, and a whisk.
Time: PT5M
Measure the Cream
Pour 2 cups (½ L) of pasteurized heavy whipping cream into the mixing bowl.
Time: PT2M
Add the Yogurt Culture
Add 2 tablespoons of plain yogurt to the cream.
Time: PT1M
Combine the Mixture
Whisk gently until the yogurt is fully incorporated and the mixture looks uniform.
Time: PT2M
Transfer to Jar
Pour the cream‑yogurt mixture into the clean glass jar, leaving a little headspace.
Time: PT1M
Cover with Breathable Material
Place kitchen paper (or cheesecloth) over the jar opening and secure it with an elastic band so air can flow but contaminants stay out.
Time: PT1M
Ferment at Room Temperature
Leave the jar at room temperature (68‑72 °F / 20‑22 °C) for 48 hours, undisturbed.
Time: PT48H
Temperature: 68-72°F
Check Consistency
After 48 hours, the mixture should be thick and creamy. If it’s still runny, let it sit another 6‑12 hours.
Time: PT5M
Refrigerate to Finish
Seal the jar with a regular lid and refrigerate for at least 1 hour to thicken further before using.
Time: PT1H
Temperature: 4°C
Store
Keep the crème fraîche in the refrigerator, where it will stay good for up to 2 weeks.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 90
- Protein
- 1 g
- Carbohydrates
- 1 g
- Fat
- 9 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Heavy Whipping Cream: Pasteurized heavy cream, Whole milk (will yield thinner result)
- Instead of Plain Yogurt: Cultured buttermilk, Kefir, Sour cream (different flavor profile)
Equipment Needed
- Glass Jar
- Kitchen Paper
- Elastic Band
- Measuring Cup
- Measuring Spoons
- Mixing Bowl
- Whisk or Spoon
Critical Steps — Do Not Skip
- Mixing the cream and yogurt thoroughly
- Covering the jar with a breathable material
- Fermenting at room temperature for the full 48 hours
- Refrigerating to achieve final thickness
Chef Tips from the Video
- For a richer flavor, let the finished crème fraîche sit in the fridge for 24 hours before using.
- Use the same brand of yogurt each time for consistent results.
- If you prefer a milder tang, reduce the yogurt to 1 ½ Tbsp.
Troubleshooting
The mixture remains runny after 48 hours.
Ensure the cream was pasteurized, not ultra‑pasteurized, and that the room temperature was at least 68 °F. Extend fermentation another 6‑12 hours, or add an extra teaspoon of yogurt.
Off‑odor or mold appears on the surface.
Discard the batch immediately. Check that the covering material was clean and that the jar was not exposed to contaminants.
The crème fraîche is too thick and grainy.
Stir in a tablespoon of fresh pasteurized cream to loosen the texture, then refrigerate again.
Storage
Refrigerator: Up to 2 weeks in a sealed container
Freezer: Not recommended; texture changes
Room temperature: Only during the 48‑hour fermentation period
Make-Ahead Tips
- Crème fraîche can be made up to a week in advance; keep it sealed in the fridge.
- For a thicker product, increase the yogurt amount to 3 Tbsp, but expect a slightly tangier flavor.
Frequently Asked Questions
What is the cultural significance and history of crème fraîche in French cuisine?
Crème fraîche originated in the French countryside as a way to preserve cream before refrigeration. Its slightly tangy, rich flavor made it a staple in sauces, soups, and desserts, and it remains a hallmark of classic French cooking.
How does traditional French crème fraîche differ from American sour cream?
Traditional French crème fraîche is made with a higher butter‑fat content and a milder, less acidic tang than sour cream. It is also thicker and can be heated without curdling, making it ideal for sauces.
What regional variations of crème fraîche exist within France?
In the Alpine regions, crème fraîche is often richer and may be flavored with herbs. In Normandy, it is sometimes blended with local butter for an extra silky texture. Each region adapts the basic culture to local dairy traditions.
What occasions or celebrations is crème fraîche traditionally used for in French cuisine?
Crème fraîche appears in festive dishes such as Coq au Vin, gratins, and fruit tarts served during holidays like Noël (Christmas) and Pâques (Easter). Its versatility makes it a common component of both everyday meals and special celebrations.
What other French dishes pair well with homemade crème fraîche?
Homemade crème fraîche pairs beautifully with dishes like Beef Bourguignon, Ratatouille, Tartiflette, and classic fruit tarts such as Tarte aux Fraises. It also enriches soups like Potage Parmentier.
What makes homemade crème fraîche special compared to store‑bought versions?
Making it at home lets you control the cream’s fat content and avoid additives. The fresh culture yields a brighter flavor and a smoother texture that can be customized for thickness or tanginess.
What are the most common mistakes to avoid when making homemade crème fraîche?
Common errors include using ultra‑pasteurized cream, covering the jar with a tight lid (which blocks airflow), and fermenting for too short a time. All of these can prevent the culture from developing properly.
Why does this recipe use plain yogurt as the starter culture instead of buttermilk?
Plain yogurt provides a consistent, readily available source of live cultures and yields a reliable thickness. Buttermilk works too, but its thinner consistency can make the initial mixture harder to blend evenly.
Can I make homemade crème fraîche ahead of time and how should I store it?
Yes, you can make it up to a week in advance. After the 48‑hour fermentation, seal the jar with a regular lid and keep it refrigerated. Use a clean spoon each time to avoid contamination.
What does the YouTube channel Bigger Bolder Baking with Gemma Stafford specialize in?
The YouTube channel Bigger Bolder Baking with Gemma Stafford focuses on bold, approachable baking and cooking tutorials, often teaching viewers how to create homemade pantry staples like butter, cream cheese, food dyes, and cultured dairy products.
Last updated: August 31, 2026
