Crème fraiche is French for "fresh cream," which makes it one of the most ironically named foods ever, since it's made by leaving cream out in a warm spot until it’s soured and thickened by a growing colony of bacteria. Yeah, fresh.
Regardless, making crème fraiche is very easy and as the title implies, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this somewhat esoteric exercise. Sure it takes a couple days, but the effort is minimal for such a marvelous payoff.
As I mention in the video, besides the amazing taste and luxurious texture, maybe the best thing about crème fraiche is its ability to be cooked. Because of it's composition and fat content, it doesn’t curdle and separate when you heat it like sour cream.
This makes it an incredibly versatile addition to countless recipes. I can't think of many pan sauces that don’t benefit from a spoon or two. Yesterday on this blog, you saw it stirred into fried rice. Next week, you'll see it turn an ordinary pan of braised beef into a world-class Stroganoff. I could go on and on, and for SEO purposes I probably should, but you get the idea.
As long as your jars and utensils are very clean, preferably sterilized, there isn’t a lot that can go wrong. Be sure to get your hands on the best, freshest cream you can find. In the supermarket you'll want to look for "pasteurized," not "ultra-pasteurized" heavy whipping cream. Also, be sure to use cultured buttermilk otherwise you’re going to be waiting a full day to see nothing happen.
By the way, I'm extremely proud of this video recipe and blog post, but not for the usual reasons. It's because I didn’t make one single Randy Marsh joke! You South Park fans know what I'm talking about, and those of you that don’t should really check out this crème fraiche-themed episode. Enjoy!
Ingredients:
2 cups heavy cream
3 tablespoons cultured buttermilk
Mix together and leave in a warm spot (about 70-75 degrees F.) for 24 hours, or until thick. Refrigerate for 24 hours before using. Should last a week or two.
Mix together and leave in a warm spot (about 70-75 degrees F.) for 24 hours, or until thick. Refrigerate for 24 hours before using. Should last a week or two.
178 comments:
CREME FRAICHE! Did you mix that with a shake weight?
So...what I learned is to get my wife a shake weight :-)
This proves yet again why I love what you do! I've made creme fraiche before but heated it, and very happy to know I can skip that step since it's one less pot to wash. Using the coffee filter was pretty damn brilliant too.
Well, that couldn't be simpler!! I had no idea it was that easy. Thanks!
How long will this keep (refrigerated) after its prepared? And BTW, you rock.
Looks delicious! Too bad that finding just pasteurized cream is next to impossible in this city :~(
Chef John, great recipe. And South Park was the first thing I thought of when I saw is was Creme Fraiche. That was their best episode EVER.
I am not sure if we have cultured buttermilk in our supermarket (Singapore). Can I know if yogurt (with live cultures) can be used?
I had the same questions as eve+line :)
Anyway, I can't wait for the strogganoff recipe!
Yes, cultured yogurt will work!
Love it. Do you have a technique to add onion to this and make a sour cream and onion dip?
Should last a week or two.
Chef John, this looks delicious! I need help though... I'm living in a country where cultured buttermilk is impossible to find. Is there any way I can make this cultured buttermilk from scratch to then make Crème fraiche??
Anyways, thanks! I always watch your videos and I've cooked up a whole bunch of your recipes countless times!
This is absolutely the best thing I have learned from FoodWishes thus far! Oh and in case you haven't seen the South Park episode where these comments are coming from here it is:
http://www.southparkstudios.com/full-episodes/s14e14-creme-fraiche
this looks a little familiar. didn't you do this one before? if so, it is still an awesome product!
It's comforting to know that I'm not the only one who goes nuts over Crème Fraiche. Thanks for demonstrating the technique. Someone told me about this some time ago but I didn't trust the information because I couldn't imagine leaving cream unrefrigerated for 24 hours. South Park reference aside (so not my thing), my heartfelt thanks for doing this video.
Now, if we can solve the mystery as to how to make (or get in the US) double cream! That would complete my trifecta of foodie love which includes Crème Fraiche, Double Cream and a great Yellow Curry Sauce. (So far, I only have a "good" yellow curry sauce. Will work on "great" later!)
I have made creme fraiche and never had any luck. I have had to put it in a yogurt maker to keep in warm enough to thicken. Can't wait to try your tips.
Up until fairly recently, I didn't even know Creme Fraiche existed. Now that I know about it, should I feel bad that I can't taste the difference between creme fraiche & sour cream?
Great info. many recipes call for it and I can't find it in the store so this will come in handy.
Sorry, not sure if you can make your own cultured buttermilk at home. (maybe google?)
Bravo! I am going to try this tomorrow.
I have trouble finding anything but ultra-pasteurized cream and I have looked and looked. I do get 40% heavy cream (ultra-pasteurized, of course) that is already VERY thick. Do you think it would work. BTW, no problem finding cultured buttermilk.
Thanks for the post. I'll be trying this soon.
Jackie
it should still work, but my take longer.
Okay, CJ, back home here we're just gonna have to wait for summer before there's anywhere to leave something at 75º!!
No you don't! :-). My apt is always cold here. I just put in oven near the light in the back. Was perfect.
Chef,
I have made Creme Fraiche just by leaving a cup of heavy cream at room temp with a tablespoon of sour cream mixed in for about 8 hours, would your recipe be any better?
This looks amazing...I need to try this! Thanks for sharing :)
anon, can't answer that unless I tasted both! You try and tell me ;-)
You can use that to make Alsacien Flamecakes. Yummy!
Great Video! I always watch your videos which are cool. This is a great tip you share in here.
I just made my first batch of creme fraiche... I didn't think it would work, but it did! I had a bit of a hard time finding a warm spot in my (generally) cold kitchen, but I placed my jar near my furnace and it definitely did the trick. Now I just have to wait to try it while it cools in the fridge...
Thank you so very much for a fantastic recipe and technique!
Are you pretty sure this stuff isn't just sour cream? Because it tastes identical to sour cream.
our supermarkets carry "buttermilk" but is that the same as cultured buttermilk? Does it matter for this recipe?
must have an active culture, which should be stated on the label. if it isn't I can't tell you if it will work.
After the 1st day, it was liquidy at the top, but chunky at the top, after stirring it, it was a consistency just like yours in the video. Am I doing it right?
Wonderful Video! Well produced and helps clarify a mystery of the food world. It would be interesting to know more about certain food ingredients even if they can't (or shouldn't) be created at home. Like molasses for example. What is it? And Clouted cream?
Of course its really hard to find actual buttermilk these days for many parts of the US.
How does this differ from yogurt? Is it just the cream vs milk, or something else. So many questions...
Didn't you already make Creme Fraiche about 2 years ago? I'm pretty sure I used a recipe from you when I did it.
Is it ok to leave it sit out for longer than the 24 hours? Getting close to the 24 hour mark and it isn't thick yet.
Yes, you can. The time varies due to temp. It will also thicken more in the fridge. Or the cream you got was ultra pasteurized and it may not get as thick.
Will this work as a sour cream substitute in making cakes?
FYI, I made this just the other day using ultra-pasteurized cream (couldn't find it any other way), and it turned out perfect. After only 12 hours it was already thick. I gave it the full 24 on the counter, and then after another 24 in the fridge, the top was extremely thick, like the consistency of whipped butter. But once I stirred it together, it was heavenly. Creamy, delicious, and all the people at my early Cinco de Mayo shindig last night were impressed that I'd made sour cream. Thanks!
I made this the other day also using the ultra pasteurized cream. It worked perfect and tasted YUMMY!
I like to recommend your blog to friends but...then they will know I am not a culinary genius.
i have just made sour cream yesterday and iit has been approx 20 hrs,their is a liqudy residue at the bottom and a big chunk of cream like soft butter.....is it alright??is it ok if i just whip it well??will it turn out??
thank you..
I decided to make this today. The only glass jar I own is 400ml, but due to a brain fart, I used three tablespoons of buttermilk anyway (I had planned to use slightly less). Do you suppose it will still turn out alright, or should I just start over now?
This might sound really stupid...
But how to know whether the cream fraiche is spoiled or not?
I never had one before and...
I forgot that the temperature is much hotter here (can go up to 30 C, yours is like 24-27 C) and I waited for 24 hours. Its thick like in the video but since this is all new to me so I don't know. Now its just waiting in the fridge...for another 24 hours.
I doubt it's spoiled. You'd know. It should Tate like a nice sour cream.
Always wanted to try Creme Fraiche. First tried store-bought...it was almost 6 bucks for 8 oz, but I didn't have time to make it myself. This time I made this full batch. It tastes great on an egg omelette, and mixed with honey on top of fresh berries. Someone said it tastes like cheesecake - and it does! Also mixed it with balsamic to put on an English muffin. Also served it on top of fish...not sure what it wouldn't taste good on!
Thanks Chef!
OK, latest experiment...Creme Fraiche, honey, cocoa powder. Served it over fresh berries...WOW!
can I use home made buttermilk
1 cup milk with 1 tablespoon of vinegar mix and let it sit for five minutes then use in the recipe?
Nope, you need an active bacteria culture.
I made this, and it worked! It's rather like magic, isn't it?
I am also making your Cherry Folditup, but with blackberries. I was thinking to use the creme fraiche on the galette. I think you said somewhere that the creme can be whipped? Is there anything I need to know about how to do that, or should I just treat it like whipping cream?
Thanks for this site. I am very happy to have found it!
Phyrie, in BC, Canada
Yes! Just whip! Thanks!
I want to make your stroganoff recipe for dinner tomorrow night with friends. If I make the creme fraiche now, I won't time to let it sit in the refrigerator for 24 hours if I plan to use it tomorrow. Could I skip the refrigerator step? :)
It may not get thick or sour enough.
I hate South Park with a passion, but I love sour cream! Thanks for the vids and blogging.
-tired of preparing n' eatting the same old thing....
Chef John, i live in argentina.. i don't know what buttermilk is here... it there any substitute??
Tried the recipe, 48 hours later, the taste is fantastic it's not nearly as creamy as yours. Should I let it sit in the fridge longer, or do I need to bring it out to get the cultures working again?
If you reserve 3 tablespoons of your homemade creme fraiche and use that for the starter of your next batch (replacing the buttermilk) it will get better and better each time! Similar to a really well aged sourdough starter.
Hey chef. If I use cultured yogurt any idea with the amounts??
and If I use yogurt starter?
thanks in advance!
Sorry, no experience using yogurt for this. You better google.
In argentina we have double cream I dunno if you have it there it has 48% of fat VERY thick. what do you think about to use it for the cream fraiche?? thanks chef john
Cooool! Just found a recipe I want to make that calls for crème fraîche and I remembered that you had this post from a while back.
One question... if I don't have coffee filters on hand, what is a good substitute? I was thinking maybe two layers of paper towel with an elastic tied 'round?
Thanks!
yes that works!
I don't have a need for this much creme fraiche at one time even if it does keep in the frig. Can I make a half pint and still get a good result? Just because my family is smaller now doesn't mean I don't want homemade. If this is ok to downsize would a tablespoon and a half of buttermilk be sufficient?
BTW, thank you for all you share with us. You makes me think I can cook.
I don't see any reason it wouldn't work! btw, you can freeze CF. enjoy!
I did not know you could freeze cf. So is it possible to freeze buttermilk? Although it is cheap I have a difficult time using it up before it goes bad, and I hate to throw it away. Even though I would like buttermilk biscuits everyday, I can't.
if you want it to be tangier, do you just add a little more buttermilk? or let it sit out a little longer?
Yes, you can freeze buttermilk. I do it all the time. I also make my own cultured buttermilk from a store-bought start. I just use 1/2 cup of stuff from the store in a quart jar. fill with milk and let sit out 24 or so hours. I freeze my buttermilk in 1/2 cup portions so that if something happens (like I forget and use all of a batch of buttermilk) I can just start again.
You can just keep re-culturing from the old batch.
hth
Chef John, I made this for my Sister-in-law for her Christmas gift. It was AMAZING and scored big points for me with the family! Thank you for foodwishes. This is wondeerful. Merry Christmas!
You might like this John, your video pops up after :)
http://www.youtube.com/watch?v=XMpBemB3SAI&feature=player_embedded
Until yesterday, I had never tasted creme fraiche, much less make any. I have been unable to find anything but ultra-pasteurized heavy cream, so I bought some of it. I did 1 cup of it and 2 tbsp cultured whole buttermilk. I put it in a jar in the microwave to sit for 24 hours. (No, I didn't nuke it). I really expected it to fail, but at the end of 24 hours, it was thickening. I put it in the fridge, and this morning, I have this beautiful creme fraiche. In the meantime I found Vermont Creamery creme fraiche at our grocery store yesterday and bought it. It doesn't appear to have anything in it but what it's supposed to have, but what I made is so much better tasting! A little sweeter tasting. I'm so happy to have found your instructions. I doubt I will ever buy sour cream again!
Ultra-pasturized heavy whipping creme worked fine for this. That is all they had at Wally World. Used their buttermilk too. This came out great. I skipped the Sterilizing step also. I just mixed it all up in a small mason jar, covered with a coffee filter and put it in the hall closet for 24 hours. The closet was never more that 68 degrees, thats where we keep the temp in winter.
I am going to try this with my home made kefir next. Kefir is a lot like buttermilk but it is the probiotic nirvanna. I usually buy kefir cheese at a deli to make tatziki sauce. This would be a lot more convenient.
You rock Chef John!
You are the best! I love sour cream but never heard of Crème Fraiche. I can't wait to try this. Thanks!
I must be doing SOMETHING wrong. I am using an organic non-ultra pasteurized heavy creme, and cultured buttermilk. Im sterilizing the jar, and am putting it in a warm environment. After almost 2 whole DAYS, the best I have been able to get is something more like Mexican creme (runny sour cream).
What am I doing wrong?
Also... another question: could this work by using the same cultures that one uses to make homemade buttermilk, but just add the culture to the heavy whipping cream?
Wish I could tell you, but I have no idea! Mine has always worked as shown. Also, never tried to culture BM, so no help there either. Sorry!
How cold is your house?
I use store-bought cultured buttermilk in ultra-pasteurized milk (all I can get here)and it takes about 2 to 3 days to culture. But it's winter and the house is about 65 degrees. So all of my cultures are slow to culture. Come summer, when the house is 80, they'll all be ready in a day.
Just a thought.
Any thoughts on using raw milk heavy whipping cream for this recipe? We only drink raw cow's milk :)
Going to try to make it this weekend! Thank you!
I'm pretty sure it would work.
I wonder if you can make a "light" crem fraiche by using half and half with the cultured buttermilk in order to reduce calories. Any ideas? Thx Chef John, this stuff really is that good!
No luck finding pasteurized heavy cream. It's all ULTRA.
Just bought whipping cream and buttermilk for a cupcake. So going to make creme fraiche!! I can already imagine it in the creamy salmon and leek pasta I'm gonna serve and also substituting the sour cream in my mushroom soup with it!
Thanks for the info on he cream.I make yogurt but I adore drinking buttermilk!Now I know how to make my own for drinking ,thank you!Cheers!
I have made this several times now and its a HUGE hit at our house !! I use to make dips with,garnish dishes, etc - WONDERFUL stuff and sooo easy!! I find it lasts at least 2 weeks and tastes great still!! (but it gets eaten long before that ! LOL ) however I did make a double batch once and that lasted about 2 weeks...
I live in a cold climate and use a thermos to make yogurt and also creme fraiche. Works great!
It works! Hail to you, Chef John. You are quite the fellow, in all categories!
I somehow made creme fraiche without the buttermilk cause i forgot to put it in but somehow it has the same texture in your video when its done(i didn't taste if it was tangy cause i used it right away), is it possible to make it without the buttermilk or did i just messed it up? I live in the tropics so its hot and quite humid in here so maybe there's natural yeast floating in the air in my kitchen, you know, like your follow the sourdough video, and that can replace the culture in the buttermilk. I also used a piece of tissue and poke several holes into it, instead of using a coffee filter to cover it.
sounds like u did have it occur naturally!
Oh, is that a good thing or bad thing. -(I'm that guy who said that i made creme fraiche without the buttermilk)
This stuff is amazing! I now have my mother hooked on it and she and I are spreading the word. You should have a few more blog viewers soon.
Hi Chef
Made this over the weekend and now the wife loves me even more. She's been gorging on the stuff and yes, she did start out with "this tastes like sour cream" but has now graduated to "this is waaaay better than sour creme". She's been putting it on her toast, her Indian stuffed flat bread (paranthas) and I can't wait to make myself an omelet every morning just so that I can have more creme fraiche. As you might have noticed, you really did come up with a winner because a year+ since the post, you are still receiving comments (and praise) at a pretty steady clip for this recipe.
Thank you!
Hi Chef
Made this over the weekend and now the wife loves me even more. She's been gorging on the stuff and yes, she did start out with "this tastes like sour cream" but has now graduated to "this is waaaay better than sour creme". She's been putting it on her toast, her Indian stuffed flat bread (paranthas) and I can't wait to make myself an omelet every morning just so that I can have more creme fraiche. As you might have noticed, you really did come up with a winner because a year+ since the post, you are still receiving comments (and praise) at a pretty steady clip for this recipe.
Thank you!
Yet more praise. Needed something more than just whipped cream for a dessert topping for some catering. Remembered the Creme Fraiche you did. Made a whole whack of it. So good and it added the needed touch. Thanks again for this and everything you do.
cheffie, it makes an awesome base for homemade cream of mushroom soup! yum!
Question: My creme fraiche mixture has been sitting in my kitchen for 1 1/2 and it doesn't smell sour but it already thickens. Should i continue until it sits for 2 days or should i put it in the fridge. PS. It's not hot these days in here and i used yoghurt instead of buttermilk, maybe one or both of them are the cause for the delay i have here? Thanks Chef.
Sorry, I'm not sure what you mean. Check the video again. It only stays out 25 hours and then in the fridge.
Thank you once again. I had no idea until I found your blog what creme fraiche was but I have just made it for the first of many times to come.
Arg! Our apartment was probably averaging 67 to 68 degrees, and perhaps it is for this reason that the creme fraiche did not set -- is the temperature that sensitive?
I'll try setting it next to the oven light next. Determined!
Arg!
Our apartment averages about 67 degrees, and I just left the jar on a shelf. The creme fraiche did not set. Was this slightly too low temp the cause? After 24 hours in the fridge, there was a lovely layer of thick cream on top, but the rest was only slightly thickened.
Will try the stove light trick next.
(Does light, or lack of light, contribute the process?)
Love your blog and videos!
Hi Chef John- great recipe!! I am making creme fraiche pretty much the same way you did, except with yogurt instead of Butter-Cream. I just put it in the fridge and tasted it a little bit- is it normal for it to taste a bit like spoiled cream, or did something go wrong?
it should smell and taste tangy, a little nutty, and a little sour. It's not supposed to taste spoiled. If it smells unpleasant, it not good.
Hi chef John,
What would happen if I used live culture yogurt? It would taste differently, obviously, but would it thicken the same way?
Thanks,
D
Sorry, not sure! I've never tried yogurt before.
Chef John!! I'm a huge fan of your blog! Awesome work mate! I just watched the creme fraiche S.P episode in the office and was in stitches! Espicially considering that i'm a geologist and total afecianado of the Food Network! :) Oh and I just started a batch of C.F last night, and hoping it works out.
I just put my buttermilk into the cream! Excited to see the results tomorrow night :)
Dear Chef John, thanks so much for this recipe - I know I won't be buying sour cream again! This Creme Fraiche turned out just as you described and I have enjoyed it as an accessory to your potato pancakes and a few other potato sides, as well as the accent mark on enchiladas, and, thinned with a drop of milk to make the topping for your asparagus soup. Delightful!... but now I need more ways to use buttermilk! ha!
Simply delicious and sooooo easy! Thank you Chef!
My daughter is lactose intolerant, so we'll have to use lactose-free cream, which I can find. However, I won't be able to find lactose-free buttermilk. Any suggestions? Thanks!
I'm not positive, but I doubt this would thicken and ferment without regular cream and buttermilk. I believe the lactic acid is what give this it's character. I don't think lactose free will thicken.
I'm not positive, but I doubt this would thicken and ferment without regular cream and buttermilk. I believe the lactic acid is what give this it's character. I don't think lactose free will thicken.
This Creme Fraiche is so easy to make and a pleasure to the taste buds. There wasn't a single complaint from the family as they savored the peach cobbler, beef stroganoff, and the chicken with dumplings. We tried these all and are so comforted. Thanks John.
I've been making this continually since I discovered it about a year ago. Had it this morning atop a smoke salmon omelet
I don't boil my containers, though. In brewing beer I was taught to keep everything clean but not necessarily sterile. The idea being that the bacteria that creates the fermentation is strong enough to overcome any stray bacteria. I just wash and rinse thoroughly.
Can't recommend you disregard The Man, though.
I used this method but found the local cultured buttermilk a little too harsh when I used it. So I bought some commercial creme fraiche from the fancy food store and added it to the cream at around 2-3 tbsp per cup cream (I think I accidentally got whipping cream) and it turned out great and tasted a lot like the original.
So if you have a store bought creme fraiche you like you can extend it with this method.
I started my crème fraiche with ultra pasteurized heavy cream, and it worked fine. I used what was left over to start another batch. It's really good now, sort of buttery with a little tang. I used it in the Pork Al Latte recipe, and it was delicious. I am done buying sour cream!
You keep saying that it's so much better than store-bought sour cream, but is it significantly better than store-bought creme fraiche? Cause I've been using that for years, and it's not even that much more expensive than sour cream.
I make this recipe all the time and love it. However I cannot find cultured buttermilk that hasn't then been pasteurized. So I tried it with yogurt instead. It works just great. Can't tell you if it tastes the same but it tastes wonderful! That really is the trick to this. No live culture, no creme fraiche.
Now I don't know if you monitor older posts, but I've got a question I'm hoping you could answer.
I made the creme fraiche. But it took me about 2 days before I could refrigerate it. It must have been a combination of the creme I used and the temperature. Is it alright to stay at room temp. like that for 2 days?
I mean, it seems fine now after being in the fridge for a day.
Hi, Chef John
Is there a reason for leaving it out all day at room temp cause I let it get to room temp and then started shaking the jar and it got so think it appeared done to me, stuck it straight in the fridge,,next day tastes just like sour cream to me...Just seeing if there is any benefit to letting it set that long?
It got thick because you whipped the cream by shaking it! :) Leaving out develops flavor.
Hello, Chef John
I tried to make it
And now it gets a little watery on the bottom
Is it spoiled or not since i left for 36 hours?
Sorry, but I have no way to tell!
Lovin' you, Chef John! Thank you so much for the tips. It worked GREAT and I got the perfect consistency to my homemade Creme Freiche in just 12 hours!
My first order of business is to make Million Dollar Chicken with it and to garnish the top of some homemade sausage chili. (Your version, of course!)
BTW, I love your sense of humor. Don't ever change...keep me belly laughing as I do my happy kitchen dance!
u Rock!!! :)
Chef John,
Can you infuse creme Fraiche with differrent herbs and fruits, if so, which one works the best?
Multi bene!
Hi Chef John,
First of all, I LOVE YOU! Can I use the cream before 24 hours after refrigerating?
That you!
Maita
Sure! Thanks!
Okay, now quark.
To make buttermilk whip 1 quart of heavy cream and 1 tsp salt until butter forms, the liquid that's leftover is buttermilk! Makes 1 pound of butter :)
Not sure that will work here, since you need an active bacteria culture in the buttermilk to make the CF!
Chef John, you're awesome! My favorite lazy person's dessert is to serve large whole strawberries with sour cream and brown sugar for dipping. Homemade creme fraiche takes it to a new level.
Chef John, I just saw your video on making crème fraîche. I need some to make the recipe you posted for a BLT pasta. My supermarkets do not have crème fraîche . I'm about to make a batch and also saw your comment on making butter with crème fraîche but you didn't give any directions. Would love to do this so please tell me how. By the way you are awesome.
I made the Crete fraiche a couple of days ago with ultrapasteurized cream because that's all I could find. It worked very well. Have to admit that after I refrigerated it became very thick like cold butter. Not sure if that's good or not but it tastes heavenly. Is it supposed to be that thick?
I put it on a baked potato tonight and it was absolutely fantastic. You're right, I won't go back to getting sour cream at the supermarket anymore.
I making a corn/poblano/bacon chowder tomorrow and it calls for thickening with half-and-half. I'm going to use the crème fraîche ...it can only make it much better.
I need some help. went shopping for cultured buttermilk and all I could find was low fat cultured buttermilk. will that work for the preparation of the crème fraiche? also, a friend of mine told me it was ok to freeze heavy cream and it would not be affected if I thawed it slowly in the frig. is that true? please respond to my email. gaylesvelvet@gmail.com. BIG THANX. YOU HAVE BEEN A GREAT HELP
It should work! Good luck!
Good morning! I just discover your channel, inst subscribe! Great videos and recipes, love your voice and I'm wondering if I'll get to see your face in one of them :) My question is: Would this recipe work if I use milk keffir? Or home made yogurt? There is no buttermilk in Argentina so...I have a yogurt maker so I was planning to use it to maintain the temp on the creme do you think it will work? Thx again! Cheers from Buenos Aires :))
it should work! As long as it has an active bacterial culture it should activate the cream.
What if I accidentally left the crème fraîche on the counter for 48 hours before refrigerating? Do you think it would still be alright to eat?
I have used your recipe multiple times, absolutely fantastic! Thank you for posting it.
Should be fine!
absolutely fabulous in my white velvet cheesecake
I've successfully made this a few times since I discovered Food Wishes this fall. I am ready to take this to the next level. Marisa McClellan at foodinjars.com uses homemade creme frâiche to make cultured butter, which I would like to try next. Now if I am not mistaken, the resulting liquid that would separate from the CF-turned-butter would be cultured buttermilk, which I could then use for my next batch of CF. Assuming this is correct, how many times can I safely repeat this cycle without accidentally growing something toxic in my kitchen?
Sorry, but I don't think that liquid would be "cultured" unless it was inoculated with the right bacteria! So, I can't answer your question. Check a cheese making site, as they would know.
I'm hoping you can help me with the problem I'm having making crème fraîche. The first three times I made it a couple of months ago it turned out perfect. The last three times I've made it refuses to thicken at all even after 20 hours. It's at 72 to 74° and I'm using pasteurized cream and cultured buttermilk just like I always do. What would cause the crème fraîche to remain unchanged?
Sorry, but I have no idea why it would stop working for you!
Chef john. What the hell? I didn't know you live in San Francisco. That's awesome. If you don't mind me asking. What is your favorite restaurant in the Bay Area? It's my wife's Birthday this weekend. I'd love to take her out. We live in the San Joaquin Valley. Nice to go over the hill every now and then, especially for food and drink. Thanks Chef
No way I could pick a favorite, but here's my Google map some of my favorite spots. Most are casual neighborhood places, https://www.google.com/maps/d/viewer?authuser=0&hl=en&mid=zK3epup7y1WA.klAcB6SYVu5Y enjoy!
Cannot believe how easy this is! Just put mine inside the oven with the light on. Excellent video!
Thank you Chef John, for this great CF!
But I do have a question about the cultured buttermilk. You only need a small amount when make a jar of CF, but the speed of making new batch of CF won't catch up the expiration date of the buttermilk. So how do you keep the cultured buttermilk if you cannot use it up before the expiration date? Can you freeze?
Thank you!
May be an obvious question but what about using raw milk or cream? I am lucky enough to live in California where it isn't illegal and it's pretty accessible. I am looking forward to trying this soon.
IT WORKED!!! I used ultra-pasteurized whip cream and cultured buttermilk and it really did work! I made half the recipe just in case it didn't work and waaalaa! You're the best chef... :0)
Chef John, am I missing the obvious, here? What do you do to eliminate the clear liquid (whey?) at the bottom of the container once the mixture has thickened? I sadly discovered that mixing it back into the thickened cream only makes the mixture liquidy again.... What have I done wrong? (not sure if you will read this, since your post was produced in 2011, but I sincerely hope you do)
Hi chef. I'm in Canada. The buttermilk I find just says Buttermilk 1.5% pasteurized. It doesn't say cultured anywhere but one of the ingredients is bacterial culture. Do you think this will work?
My creme fraishe is working now. I can thank Chef John for making me a foodie. Yes it's his fault. I won't buy store bought sour cream. This is way better. As much sour cream as we consume, this won't last long.
Making it as we speak.
Set up a medium sized cooler with two jars of hot water.
Put the Creme mix in a separate jar of course. Set into the cooler and covered all of the jars with a kitchen towel then closed the cooler.
Seems to be working well to keep the environment warm enough for the cultures to party.
Di, I keep my house on the cool side during the winter and living in Vegas I can do that. I keep my thermostat set at about 65° and sometimes I turn the heat off completely especially at night so it's too cool to make the crème fraîche but your idea of putting hot jars in a cooler is brilliant. Wish I had thought of that. I'm definitely going to try this one.
The cooler method worked great. Beautiful thick creme fresh. Question, I used greek yogurt for the culture and the creme fresh wasn't very sour. I want more zip. Was it because I didn't use buttermilk? Suggestions?
I just tried this with Mexican Crema and it turned out wonderful!
Hi Chef John! I have a batch of crème fraîche culturing right now and my plan is to make beef stroganoff with it this weekend, but I'm also going to be making your milk and orange braised carnitas. I'd like to add some of the crème fraîche to my carnitas during the milk simmering process for a little extra umph of flavor.
My question is this. I'm unsure of how the crème fraîche will react with the orange juice/milk simmering process. Please advise on if you think it would be OK to try this method. Thanks so much and LOVE you and your videos!
Hi Chef John
Can I make Greek yogurt like this?
Hi Chef John,
I fixed the beef stroganoff using the homemade creme fraiche and it was awesome. I love the texture of the creme fraiche it was thick and had a nut like taste. Thanks and I look forward to your videos! I will never buy creme fraiche in the store again!
I've been wanting to make this for YEARS but I could never find non ultra-pasteurized cream! And I looked in every grocery store in my fairly-large city. Two weeks ago I finally found super fresh cream, like straight from the cow, and was so excited I went right home and made it!!! I used it in million dollar chicken and the pecan coffee crumb cake and (obviously) WOW.
Thank you, I love your recipes! I've really learned a lot about cooking (not recipe-following) from you :)
I've made this before, but a question occurred to me today. Either I don't know anything about what sterilizing a jar does or I'm way overthinking this thing more than I need. Or both.
I understand sterilizing the jar because of contaminants. But why wouldn't you also sterilize the spoon you use to measure out the buttermilk and the spoon you use to mix that into the cream?
I'm not worried about it, just sort of curious.
I'm going to make what we don't use into butter and will add back another comment next week to let you guys know how that went.
Is it possible to make a larger batch than just 2 cups? I know with some creams you have to stay with a smaller quantity due to the culture factor. But I'd like to make this by the gallon as I could easily use that much in a week's time.
If it is possible to make a larger batch, any advice to the type of container used to ensure the cultured buttermilk is spread throughout? Or does it matter?
The only "heavy" cream I can find at local grocery stores is a 35% M.F. Whipping Cream. Is this sufficient?
I live in Vietnam, and buttermilk is impossible to find, so I used 2 tbsp of live yogurt instead. It worked perfectly, just like the video. I've read that there's a taste and texture difference to buttermilk vs yogurt fed creme fraiche, but it looked and tasted like the store bought stuff in London.
I live in Georgia so getting cultured buttermilk is super easy, however, I hadn't used buttermilk in years and here in the south when it says cultured it means cultured. The one I bought was actually clotty when I opened it. I could not find heavy creme that wasn't ultra-pasteurized though.
I made the 1st batch about 2 hours short of 48 hours ago and it's not turning out. I'm pretty sure it's because the buttermilk had separated and I couldn't get it mixed back up enough.
Tonight I did a second batch. The buttermilk mixed up beautifully so hopefully this batch will turn out great. I have the whole chicken and chuck roast waiting in my refrigerator for some great Creme Fraiche.
I just bought an Instant Pot for those nights that I have to bang out a lot of food, mostly meal-prep for lunches during the week -- I still save my Chef John recipes as a treat for the weekends, however. Anywhoo, I just found out that I can use my Instant Pot to make this creme fraiche, and I'm thrilled! This is definitely a project I'll be doing in the very near future. Your Million Dollar Chicken is calling my name.
For those of you with an Instant Pot, follow CJ's instructions and then the following:
Place the jar on a rack in the Instant Pot. Close the lid and set the cooker for yogurt and 6 hours. When the time is up, taste the creme fraiche. It will be a lot looser than after it's chilled, but taste for tartness. If you want it more tart, cook for an additional 2 hours or more.
Hi Everyone. I used ultra-pasteurized heavy cream because thats all i could find in the grocery and it worked beautifully. I did read that SOME ultra-pasteurized creams may not work.
Yummy! Thank you very much Chef John.
Can you make low fat sour cream this way using milk (2%, 1%, or whole)? Also can you use a good sour cream with live cultures instead of buttermilk?
It worked! I'm so excited. Love your style; you make me laugh and your videos are incredibly entertaining. Thank you so much ♡♡♡
I just put my jar in the refrigerator and I cannot wait until tomorrow evening when it will be done. I'm actually going to go to my mother's this afternoon and start her a jar. This is so easy and simple. Thank you Chef John.
Made it, loved it, going out this morning to get stuff to make more for the holidays. TYVM!
Ultra-Pasteurized cream works, too. At least it did for me.
You are not kidding, I have made this about 20 times. I should have the recipe in my head, yet I come back to the video each time - maybe I just want to hear Chef John’s voice. I can only find ultra-pasteurized heavy cream (40% fat) and it always works and it is always nice and thick. I do not have fancy grocery stores like Chef John, I am still looking for those small onions - shallots he calls them!
I just made this (or tried to) for the third time, but it remains runny. It's been about 26 hours. What did I do wrong?!?
I plan to use this instead of sour cream in my sour cream sugar cookie recipe.
Just made this and it is awesome!
I did use ultra-pasteurized heavy creme. I read from Chef John earlier to extend the time because of that, so I left on top of the fridge (a bit warmer there) for 36 hours instead of 24. Turned out perfect!
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