Crème Fraîche

Crème fraîche is a more refined version of sour cream. The beautiful thing about crème fraîche is its versatility. I even use it in desserts to cut sweetness. It’s super easy to make and pretty hands off in terms of prep.

Prep Time: 5 minutes, plus 36 to 48 hours resting time for thickening

Special Equipment: 1 quart mason jar, cheesecloth or clean dish rag, rubber band


  • 2 cups heavy cream
  • 1 cup buttermilk with live cultures

Step by Step

  1. Stir the heavy cream and buttermilk together in a large bowl
  2. Transfer the mixture to a sterilized mason jar
  3. Cover the mason jar with cheesecloth or a clean dish rag
  4. Tightly seal the cheesecloth around the jar with a rubber band
  5. Let the mixture stand at room temperature (65 to 75F degrees) for 36 to 48 hours, or until thickened to the consistency of sour cream
  6. Remove the cheesecloth, screw on the mason jar lid and store up to one week