How to Make Homemade Creme Fraiche

Ingredients

• 1 cup Heavy Cream (pastured, not ultra‑pasteurized; room temperature)
• 2 tablespoons Liquid Whey (strained from full‑fat unsweetened yogurt; keep refrigerated until use)
• 1 cup Unsweetened Full‑Fat Yogurt (for making liquid whey; use a good quality brand)

Instructions

1. Strain Yogurt to Obtain Liquid Whey

   Place a cheesecloth or coffee filter over a fine‑mesh strainer set in a large bowl. Spoon the unsweetened full‑fat yogurt onto the cloth, spread evenly, and let it sit for 2–3 hours at room temperature until a clear liquid (whey) drips into the bowl.

   Time: PT2H

   Temperature: Room temperature

2. Combine Cream and Whey

   Pour 1 cup of heavy cream into a clean glass jar. Add 2 tablespoons of the freshly collected liquid whey. Stir gently with a small spoon until fully incorporated.

   Time: PT5M

3. Cover the Jar

   Cover the jar with a piece of cheesecloth or a coffee filter and secure it with a rubber band. This allows natural airborne microbes to join while keeping dust out.

   Time: PT1M

4. Ferment at Warm Temperature

   Place the jar in a warm spot (about 70°F / 21°C) for 12–24 hours. An oven with the light on works well; just ensure the temperature stays between 65–75°F.

   Time: PT12H

   Temperature: 70°F

5. Stir and Chill

   After the fermentation period, stir the mixture to break the foam and achieve a smooth consistency. Then seal the jar with its original lid and refrigerate for at least 24 hours to let the flavor set.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

5 g

Carbohydrates

6 g

Fat

88 g

Fiber

0 g