How to Make Crème Fraîche with ONLY 2 Ingredients!

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

1. 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

2. Measure the Cream

   Pour 2 cups (½ L) of pasteurized heavy whipping cream into the mixing bowl.

   Time: PT2M

3. Add the Yogurt Culture

   Add 2 tablespoons of plain yogurt to the cream.

   Time: PT1M

4. Combine the Mixture

   Whisk gently until the yogurt is fully incorporated and the mixture looks uniform.

   Time: PT2M

5. Transfer to Jar

   Pour the cream‑yogurt mixture into the clean glass jar, leaving a little headspace.

   Time: PT1M

6. 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

7. 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

8. 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

9. 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

10. 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