Homemade Sour Cream! How to Make Creme Fraiche
Homemade Sour Cream! How to Make Creme Fraiche is a easy French recipe that serves 4. 60 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 10 min | Cook: 48 hrs | Total: 48 hrs 25 min
Cost: $2.30 total, $0.57 per serving
Ingredients
- 2 cups Heavy Whipping Cream (full‑fat (≈36% milkfat), cold)
- 3 tablespoons Cultured Buttermilk (live‑culture buttermilk, not powdered)
Instructions
Sterilize the Jar
Bring a pot of water to a boil, submerge the clean jar (without lid) for about five minutes, then remove with tongs and let it air‑dry.
Time: PT5M
Combine Cream and Buttermilk
Pour the 2 cups of heavy whipping cream into the sterilized jar, add 3 tablespoons of cultured buttermilk, and stir gently with a clean spoon until evenly mixed.
Time: PT5M
Cover with a Breathable Filter
Place a coffee filter over the jar opening and secure it with a rubber band so air can flow but dust cannot enter.
Time: PT1M
Incubate the Mixture
Set the jar in a warm spot (about 70°F/21°C) such as an oven with the light on, and let it sit undisturbed for 24 hours.
Time: PT24H
Temperature: 70°F
Check Thickness
After 24 hours, the cream should have thickened to a spoon‑coating consistency. If it is still runny, continue incubating another 6–12 hours.
Time: PT2M
Refrigerate to Finish
Seal the jar with its lid and place it in the refrigerator for another 24 hours. The cold will firm the texture and develop a deeper tang.
Time: PT24H
Temperature: 4°C
Serve or Store
Stir the finished crème fraîche, then use it as a topping, dip, or cooking ingredient. Keep refrigerated and consume within 2 weeks.
Time: PT2M
Nutrition Facts
- Calories
- 60
- Protein
- 0.5g
- Carbohydrates
- 1g
- Fat
- 6g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Heavy Whipping Cream: Half‑and‑half (will be thinner), Whole milk with melted butter (not recommended)
- Instead of Cultured Buttermilk: Plain yogurt (will alter flavor), Kefir (will alter flavor)
Equipment Needed
- Glass Jar with Lid
- Saucepan
- Coffee Filter
- Rubber Band
- Thermometer (optional)
- Oven (or warm spot) (optional)
- Spoon
Critical Steps — Do Not Skip
- Sterilizing the jar to prevent unwanted bacteria
- Using live‑culture buttermilk as the starter
- Covering with a breathable filter to allow airflow while keeping contaminants out
- Maintaining a warm incubation temperature (~70°F) for proper culture growth
- Refrigerating for a second 24‑hour period to develop flavor and firmness
Chef Tips from the Video
- For a richer flavor, use cream with at least 36% milkfat
- If you don’t have a coffee filter, a piece of cheesecloth secured with a rubber band works equally well
- The light in an oven provides a gentle, consistent warmth ideal for incubation
Troubleshooting
The cream never thickens
Make sure the buttermilk is truly live‑culture; try a fresh store‑bought buttermilk or add a pinch of commercial starter culture. Also verify the incubation temperature is warm enough (around 70°F).
The finished crème fraîche is too runny
Allow an additional 6–12 hours of incubation, then refrigerate for another 24 hours. A higher fat cream (36%+) yields a thicker result.
It develops off‑flavors or mold
Ensure all equipment is sterilized and the jar is covered with a breathable but clean filter. Discard if any mold appears.
Storage
Refrigerator: Up to 2 weeks in a sealed jar
Freezer: Not recommended; texture may separate
Room temperature: Do not store at room temperature after the initial 24‑hour incubation
Make-Ahead Tips
- Crème fraîche can be made up to two weeks in advance and kept refrigerated
- It can be used in sauces, soups, and baked dishes without curdling
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, nutty flavor made it a versatile ingredient in sauces, soups, and desserts, and it remains a staple in classic French cooking.
What are the traditional regional variations of crème fraîche in French cuisine?
In the Alpine regions, crème fraîche is often made with raw milk cream and left to ferment longer, resulting in a thicker, more pronounced tang. In Normandy, a lighter version is used for seafood dishes, while in Provence it may be flavored with herbs for serving with grilled vegetables.
How is authentic crème fraîche traditionally served in France?
Authentic crème fraîche is served chilled as a garnish for fruit, incorporated into sauces like sauce béarnaise, or dolloped onto soups such as potato leek. It is also used as a base for desserts like clafoutis and as a topping for fresh berries.
What occasions or celebrations is crème fraîche traditionally associated with in French culture?
Crème fraîche appears on holiday tables during Christmas and New Year’s feasts, especially in creamy gratins and baked dishes. It is also a common component of celebratory brunch spreads, paired with fresh pastries and fruit.
How does crème fraîche fit into the broader French cuisine tradition?
Crème fraîche exemplifies the French emphasis on dairy richness and balanced acidity. It bridges the gap between heavy cream and sour cream, allowing chefs to add body and tang without curdling, which is essential in many classic French sauces and soups.
What are the authentic traditional ingredients for crème fraîche versus acceptable substitutes?
Traditional crème fraîche uses only heavy cream and a live‑culture starter such as cultured buttermilk. Acceptable substitutes include a mixture of heavy cream with a tablespoon of plain yogurt or kefir, though the flavor and texture may differ slightly.
What other French dishes pair well with homemade crème fraîche?
Homemade crème fraîche pairs beautifully with beef stroganoff, chicken à la king, mushroom sauces, baked potatoes, and fruit tarts. It also works as a luxurious topping for poached pears or a base for herb‑infused dips.
What makes homemade crème fraîche special or unique compared to store‑bought sour cream?
Homemade crème fraîche has a higher fat content, giving it a silkier mouthfeel and a deeper, nutty tang. Unlike sour cream, it can be heated without curdling, making it ideal for sauces and soups that require simmering.
What are the most common mistakes to avoid when making crème fraîche at home?
Common mistakes include using pasteurized buttermilk without live cultures, incubating at too low a temperature, or contaminating the jar with unsterilized equipment. Also, overheating the cream before adding the starter can kill the beneficial bacteria.
Why does this crème fraîche recipe use no heating of the cream before adding the starter?
Chef John’s method relies on the ambient warmth of the kitchen (around 70°F) to activate the cultures gently, preserving the delicate flavor of the cream. Heating can denature some of the proteins and alter the final texture, so the no‑heat approach yields a smoother product.
Can I make crème fraîche ahead of time and how should I store it?
Yes, you can make it up to two weeks in advance. Keep the sealed jar in the refrigerator at 4°C; the flavor will continue to develop, and the texture will stay thick as long as it remains chilled.
What does the YouTube channel Food Wishes specialize in?
The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, step‑by‑step cooking tutorials that blend humor with clear culinary techniques, covering a wide range of cuisines and classic comfort foods.
How does the YouTube channel Food Wishes' approach to French cooking differ from other French cooking channels?
Food Wishes focuses on simplifying classic French techniques for the home cook, often using everyday kitchen tools and avoiding hard‑to‑find ingredients, whereas many French‑focused channels emphasize traditional equipment and exacting methods.
Last updated: September 1, 2026
