How to Make Homemade Creme Fraiche
How to Make Homemade Creme Fraiche is a easy French recipe that serves 4. 800 calories per serving. Recipe by Jenna Edwards on YouTube.
Prep: 36 hrs 35 min | Cook: PT0M | Total: 36 hrs 50 min
Cost: $28.99 total, $7.25 per serving
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑free
Allergens: Dairy
Ingredient Substitutions
- Instead of Heavy Cream: Regular heavy cream (may affect culturing speed), Raw cream (if available)
- Instead of Liquid Whey: Buttermilk (liquid), Kefir whey, Store‑bought liquid whey (if available)
- Instead of Unsweetened Full‑Fat Yogurt: Greek yogurt (will yield less whey), Plain kefir
Equipment Needed
- Glass Jar (1‑cup capacity)
- Cheesecloth or Coffee Filter
- Rubber Band
- Fine Mesh Strainer
- Large Bowl
- Measuring Spoons
- Small Spoon or Spatula
Critical Steps — Do Not Skip
- Straining yogurt to obtain liquid whey without contaminating it.
- Maintaining a consistent warm temperature (≈70°F) during fermentation.
- Covering the jar with breathable but protective material.
Chef Tips from the Video
- Use pastured or locally sourced heavy cream for the richest flavor.
- If you don’t have a thermometer, a hand‑warmth test (the mixture should feel comfortably warm, not hot) works for the 70°F target.
- For an extra‑smooth finish, blend the chilled crème fraîche briefly before using.
Troubleshooting
The mixture is too thin after 24 h fermentation.
Extend the fermentation another 12 h or increase the whey to 3 Tbsp for a thicker result.
Lumpy texture or grainy mouthfeel.
Ensure the whey is fully liquid and well‑mixed; strain the whey again if it contains yogurt solids.
Off‑smell or mold growth.
Discard the batch; start over with sterilized jars and fresh ingredients.
Storage
Refrigerator: Store in a sealed container for up to 2 weeks.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not keep at room temperature longer than the fermentation period.
Make-Ahead Tips
- Crème fraîche keeps well refrigerated for 1–2 weeks; stir before each use.
- You can double the batch; just maintain the 1 cup cream to 2 Tbsp whey ratio.
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 by allowing natural lactic bacteria to thicken it. It became a staple in French cooking because it adds richness without curdling, making it ideal for sauces, soups, and desserts.
What are the traditional regional variations of crème fraîche in France?
In the Alpine regions, crème fraîche is often thicker and used as a spread, while in coastal areas a thinner version is preferred for enriching fish soups. Some regions add a pinch of sea salt for a savory touch.
How is authentic crème fraîche traditionally served in French households?
It is commonly served dolloped on fresh fruit, mixed into vinaigrettes, or swirled into hot soups and sauces right before serving. It can also be spread on warm baguette with a sprinkle of flaky sea salt.
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, often in creamy gratins or as a topping for desserts like tarte aux fruits. It’s also a staple at family brunches for adding richness to eggs and pastries.
What makes crème fraîche special or unique in French cuisine compared to sour cream?
Crème fraîche contains less buttermilk, giving it a milder tang and a higher fat content, which prevents curdling when heated. This allows chefs to finish sauces over heat without breaking the texture, unlike sour cream which must be added at the end.
What are the most common mistakes to avoid when making homemade crème fraîche?
Common errors include using ultra‑pasteurized cream (which lacks live cultures), letting the temperature get too high (which kills the bacteria), and adding too much whey, which can make the final product overly thin and yogurt‑like.
Why does this recipe use liquid whey instead of powdered buttermilk?
Liquid whey provides live cultures directly from yogurt and contains fewer additives than powdered buttermilk, which can be old and inactive. The video showed that whey gave a more reliable texture and flavor.
Can I make crème fraîche ahead of time and how should I store it?
Yes, once the fermentation and 24‑hour chill are complete, store the crème fraîche in a sealed container in the refrigerator. It will keep for 1–2 weeks and can be stirred before each use.
What texture and appearance should I look for when my crème fraîche is ready?
The finished crème fraîche should be smooth, slightly thickened, and have a pale ivory color with a faint foamy crust on top. It should hold a soft peak when the jar is gently tilted, similar to a lightly whipped cream.
What does the YouTube channel Jenna Edwards specialize in?
The YouTube channel Jenna Edwards focuses on practical home cooking demos, fermentation experiments, and approachable techniques for everyday cooks, often highlighting dairy and cultured foods.
How does the YouTube channel Jenna Edwards' approach to French cooking differ from other French cooking channels?
Jenna Edwards emphasizes hands‑on experimentation with ingredient variations (like different culture starters) and explains the science behind each step, whereas many French cooking channels stick strictly to classic recipes without exploring alternatives.
Last updated: September 1, 2026
