Make Crème Fraiche at Home for 75% Less Money! èmeFraiche
Make Crème Fraiche at Home for 75% LESS Money! èmeFraiche is a easy French recipe that serves 4. 50 calories per serving. Recipe by Union Jack & Snacks on YouTube.
Prep: 5 min | Cook: PT0M | Total: 10 min
Cost: $1.22 total, $0.31 per serving
Ingredients
- 1 cup Heavy Cream (full‑fat, preferably 36% milkfat)
- 2 tablespoons Buttermilk (plain cultured buttermilk, room temperature)
Instructions
Measure Heavy Cream
Pour 1 cup of heavy cream into a clean mason jar.
Time: PT1M
Add Buttermilk
Add 2 tablespoons of buttermilk to the cream and stir gently until just combined.
Time: PT1M
Cover and Ferment
Cover the jar loosely (lid ajar or plastic wrap) and leave it on the counter at room temperature for 8–12 hours.
Time: PT8H
Temperature: 20-22°C
Refrigerate
After the mixture has thickened, seal the jar tightly and refrigerate for at least 4 hours.
Time: PT4H
Temperature: 4°C
Serve
Stir the crème fraîche gently, then use it as a topping, sauce base, or dip.
Time: PT0M
Nutrition Facts
- Calories
- 50
- Protein
- 0.5 g
- Carbohydrates
- 0.5 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Heavy Cream: Half‑and‑half (will be thinner), Whole milk + butter (not recommended)
- Instead of Buttermilk: Plain yogurt thinned with milk (1:1), Milk + lemon juice (let sit 5 min)
Equipment Needed
- Mason Jar (1‑quart)
- Measuring Cup
- Tablespoon
- Small Whisk or Spoon
- Lid or Plastic Wrap
Critical Steps — Do Not Skip
- Gentle mixing to avoid incorporating air.
- Covering the jar loosely during fermentation.
- Allowing the correct 8–12 hour room‑temperature period.
Chef Tips from the Video
- Use the freshest heavy cream you can find; ultra‑pasteurized cream may thicken slower.
- A glass jar lets you watch the thickening progress and prevents plastic odors.
- For a slightly richer flavor, use cultured buttermilk rather than regular low‑fat buttermilk.
Troubleshooting
The mixture did not thicken after 12 hours.
Ensure the room temperature was at least 20°C; if cooler, extend fermentation or add a pinch more buttermilk.
The texture is too runny after refrigeration.
Let it chill an additional 2–4 hours; a colder fridge will firm it up faster.
Off‑flavor or sour smell.
Discard the batch; it may have been contaminated or left too long at warm temperature.
Storage
Refrigerator: Up to 2 weeks in a sealed container.
Freezer: Not recommended; texture may separate.
Room temperature: Do not store at room temperature after fermentation; keep refrigerated.
Make-Ahead Tips
- Crème fraîche can be made up to two weeks in advance; just keep it sealed and refrigerated.
- If the surface forms a thin skin, simply stir it back in before using.
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. Its natural tang and thick texture made it ideal for sauces, soups, and desserts, and it remains a staple in classic French cooking.
What are the traditional regional variations of crème fraîche in French cooking?
In Normandy, crème fraîche is often richer due to higher butterfat milk, while in the Alpine regions it may be slightly more tangy from cooler fermentation. Some chefs add a pinch of salt for a savory version used on potatoes.
How is authentic crème fraîche traditionally served in France?
Authentic crème fraîche is served chilled as a garnish for fruit, mixed into sauces like sauce à la crème, or dolloped onto soups such as French onion soup just before serving.
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 desserts like tarte aux fruits. It’s also a common accompaniment for fresh berries in summer picnics.
What other French dishes pair well with homemade crème fraîche from Union Jack & Snacks?
Homemade crème fraîche pairs beautifully with beef bourguignon, chicken à la king, blanquette de veau, and classic desserts like clafoutis or poached pears.
What makes homemade crème fraîche special compared to store‑bought versions in French cuisine?
Homemade crème fraîche has a fresher, more nuanced tang and a creamier mouthfeel because it’s not pasteurized after fermentation. It also contains no stabilizers or thickeners that commercial brands often add.
What are the most common mistakes to avoid when making homemade crème fraîche?
Common mistakes include covering the jar too tightly (preventing airflow), using cold buttermilk (slowing fermentation), and leaving the mixture at room temperature for longer than 12 hours, which can cause spoilage.
Why does this recipe use buttermilk as a starter instead of plain yogurt?
Buttermilk provides the right balance of lactic acid bacteria and moisture to thicken heavy cream without adding extra flavor that yogurt would impart. It yields a classic French tang while keeping the texture smooth.
Can I make homemade crème fraîche ahead of time and how should I store it?
Yes, you can make it up to two weeks ahead. Keep it sealed in the refrigerator at 4°C; stir before each use. Do not freeze, as the texture will separate.
What does the YouTube channel Union Jack & Snacks specialize in?
The YouTube channel Union Jack & Snacks specializes in quick, budget‑friendly cooking hacks, snack ideas, and simple recipes that blend British flavors with international twists.
How does the YouTube channel Union Jack & Snacks' approach to dairy‑based recipes differ from other cooking channels?
Union Jack & Snacks focuses on minimal‑ingredient, cost‑effective methods, often showing how to recreate store‑bought products at home with just two or three ingredients, whereas many other channels use more elaborate techniques and specialty equipment.
What texture and appearance should I look for when my homemade crème fraîche is done?
The finished crème fraîche should be thick enough to coat the back of a spoon, with a smooth, velvety surface and a pale ivory color. It should have a gentle tangy aroma but no off‑smells.
Last updated: September 1, 2026
