New This Month

Homemade Creme Fraiche


Use creme fraiche as a substitute for sour cream or as a sophisticated alternative to whipped cream.


  • 1 1/2 cups heavy cream
  • 1/2 cup low-fat buttermilk, (1 percent to 2 percent)


  1. Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

Reviews Add a comment

  • Genevieve_US
    9 NOV, 2008
    I have made this so many times - it delicious and now I keep it on hand. Once you taste it, you will never use anything else. Do yourself a favor and check out the recipes that have creme fraiche in it. I made the back and zucchini quiche and the creme fraiche (besides using the maple cured back and fresh everything) made the difference in making the quiche excellent!!!