Where to buy crème fraîche? Trick question!
Have you ever bought crème fraîche, just in case you might need it, and then had to throw it away because you didn’t have a chance to use it before the expiration date?
Do you have a hard time finding decent crème fraîche in your local grocery store in the first place?
If the answer to either of these questions is yes, then you’ll be thrilled to know that you can make your own crème fraîche in less than a minute, for a fraction of the cost of the store-bought kind — and you can make as little or as much of it as you need. Best of all, it’ll taste better than any crème fraîche you’ve ever bought.
What is crème fraîche?
Crème fraîche is a thickened cream that’s incredibly versatile, and thanks to its wonderfully thick texture, a little goes a long way. A dollop of this tangy cream will add a velvety-smooth consistency to soups or sauces and will give a wonderfully rich texture to any dessert. But the list of dishes that can be enhanced by crème fraîche is practically endless.
For the best flavor, use organic heavy cream to make your batch of crème fraîche. If you can find heavy cream from a local farmer, even better!
Homemade crème fraîche
makes 1/2 cup
active time: 5 min
- 1/2 cup heavy cream
- 1 1/2 tablespoons cultured buttermilk
- Place the cream in a glass jar. Add the buttermilk. Close jar tightly with a lid and shake well. Store the jar at room temperature for 12 to 24 hours until the mixture is thick. The fermentation will happen faster when the room temperature is warmer. Refrigerate in its jar for up to 2 weeks. Double or triple the recipe according to your needs.
Can you use the buttermilk you get from making your cultered butter?
Hi Tammy, I have never tried using buttermilk for making cultured butter. I recommend using the cultures listed in the recipe. They’re inexpensive and arrive quickly in the mail (see links in the ingredient portion of the recipe)… Good luck making your butter!
Pingback: French Chocolate Tart - A Lady In France
I don’t have buttermilk but wonder if milk kefir would work? What do you think?
Hi Eilen, I haven’t tried to use kefir to make creme fraiche, so I cannot say… A quick search on Google tells me people have done it, though. I’d be interested to see if it works and if there is a change in flavor as the culture for kefir is not the same as the culture for buttermilk.
When can I use this after first making it do I have to wait two weeks to first use it.
Hi Georgetta, You can use the crème fraîche as soon as it’s made. Enjoy!
Thank you for this helpful recipe for crème fraiche which make homemade ranch dressing devine!!!
You are most welcome, Marjorie! I am delighted you enjoyed this recipe!
Can I use pasteurized heavy cream?
Hi Kathleen, Yes! You can use either pasteurized or ultra pasteurized heavy cream for this recipe. Have fun making your crème fraîche!
Pingback: Homemade cultured butter | Recipe | Food & Style
Pingback: Carrot cake with ginger-crème fraîche Chantilly | Food & Style
Pingback: Potato-leek soup with parsley pesto | Food & Style
Pingback: Plum crisp with Bourbon crème fraîche | Food & Style
Pingback: Beet soup with fried beet chips | Recipe | Food & Style
Pingback: Potato latkes with leeks (Cooking with Didi Conn!) | BawlBuster
Pingback: Potato latkes with leeks (Cooking with Didi Conn!) | likev.net
Pingback: Cooking with Didi Conn | Potato latkes with leeks | Food & Style
Pingback: Beet latkes with scallion & cayenne | Food & Style
Pingback: Serviceberry & poppy seed cake | Recipe | Food & Style
Pingback: Cardamom gelato | Recipe | Food & Style
Pingback: Rosemary gelato with crème fraîche | Food & Style
Pingback: Cardoon soup with black truffle carpaccio | Food & Style
Pingback: Radish-top soup and slow-roasted radish roots | Food & Style
Pingback: Black bean soup with poblano peppers | Food & Style
Pingback: Cauliflower purée with parmesan and thyme | Food & Style
Pingback: Black bean soup shots | Food styling | Food & Style
Pingback: Almond scones | Recipe | Food & Style
Pingback: Carrot cake with cardamom, currants and ginger-crème fraîche Chantilly — food & style
Pingback: Honey gelato — food & style
Pingback: Plum crisp with cornmeal streusel and Bourbon crème fraîche — food & style
Pingback: Almond scones – crème fraîche – homemade strawberry jam with balsamic — food & style
Pingback: Chanukah Recipes « Central Farm Markets
Pingback: Sweet pea soup with cumin-mint coulis — food & style
Pingback: Homemade mayonnaise — food & style
Pingback: Cauliflower purée with parmesan and thyme — food & style
Pingback: A vegetarian Thanksgiving feast: 5-course seasonal menu with wine pairing and game plan! — food & style
Pingback: Homemade ricotta — food & style
Pingback: Cardoon velouté with black truffle carpaccio — food & style
Pingback: Serviceberry and poppy seed cake — food & style
Pingback: Food styling: Black bean soup – casual to super-chic — food & style
Pingback: Creamy butternut squash polenta with spicy wilted spinach — food & style
Pingback: Black bean soup with pan-roasted poblano peppers and crispy shoestring tortillas — food & style
Pingback: Rosemary gelato with crème fraîche — food & style
Pingback: Roasted beet latkes with scallion and cayenne crème fraîche — food & style
It is quite hard to find Creme Fraiche here in Northern Cyprus and definately over priced when you do find it, however, Buttermilk I think would be almost impossible to find! Is it true that you can allow a pint of Milk to ‘go off’ and use this? I have also not seen Sour Cream here.. Do you think yoghurt would work! I read an article saying you can make Buttermilk by adding vinegar or lemon juice I wonder if this would affect the flavour..
Hi Viviane, thanks for this post. What if buttermilk is not available? thanks.
Divina, You can use sour cream instead of buttermilk to make creme fraiche (use the same measurements). Can you find sour cream in Asia?
Pingback: Radish-top velouté and slow-roasted radish roots with fennel — food & style
Pingback: Cardamom gelato — food & style
Pingback: Rosemary gelato with crème fraîche « food & style
Pingback: Cardamom gelato « food & style
Thank you for posting this. We can’t get crème fraîche easily here so this is perfect. Now to make sure I always have buttermilk on hand!
we always replace crème fraîche with sour cream, and were just commenting that we should try the real stuff some time. i love the idea of MAKING our own instead of buying it, since it can be rather expensive. will definitely bookmark this!
cheers and thanks,
Now this is ‘news you can use’! The price of store-bought creme fraiche is really absurd and yet it’s so easy and inexpensive to make at home. Great stuff!
Lordy! That’s it! This isn’t sold in my country so this is a godsend for me. I can’t believe it’s so ridiculously easy
Wow, home-made creme fraiche. That is another level of cooking! Well done!
Yes we always make our own, trouble is it generally doesn’t work out cheaper as buttermilk is expensive and also hard to come by, but if you are organised (which sadly we seldom are) you can keep it going by making the next batch with the creme fraiche you’ve already made.
Choclette, I had no idea buttermilk was so expensive in the UK! I guess you have to make sure to use it some something ultra delicious as you need so little for the crème fraîche!
Come to think of it, I’ve never seen creme fraiche at the grocery store! I bet Fairway in Paramus would have it, though. Very happy to know it can be made with buttermilk. I’d made it half whipped cream half soure cream, but I bet the texture would be lighter this way.
Hi Jen! Sour cream changes the flavor of crème fraîche quite a bit… Definitely try it with the buttermilk and let me know what you think.
Pingback: Tweets that mention Homemade crème fraîche « food & style -- Topsy.com
This would be very easy…if we could find fresh cream or buttermilk here. We mostly have Ultra Heat Treated milk in boxes here in Kuching.
Thanks for your post!!! I made a Martha Stewart version like 10 years ago and don’t remember even how I did it.
I’m obsessed with making my own ricotta and mascarpone and now this? I can’t wait to try it. Thanks for your lovely post. ALways enjoy your blog.
So easy to make. Secret confession: I love anything that is thick, creamy and full-fat. So, making my own Creme Fraiche will be a real treat!
Fabulous! Thanks so much for sharing!
That’s it? Creme fraiche is cream with a little buttermilk? No kidding. I learn something new everyday. Thanks! This will make a big difference.
Looks great to me. I hope non pasteurized cream works. Got to try this soon!
Thanks for sharing it so beautifully!
I don’t see why the unpasteurized cream wouldn’t work… although I have not tried it since there are no farmers selling non pasteurized cream in my neck of the woods.
I had absolutely no idea you could do this at home. All I need is buttermilk from the store? Can’t wait to try it! Thank you.
El, yes… all you need is buttermilk. I’ve tried it with buttermilk from the farmers’ market (sheep’s milk) and it was truly delicious, a bit more tangy. You’ll be a convert after your first batch!
Lovely, good post.
Is that it for the creme fraiche? I can run to my fridge right now and make this! 🙂
I can never find this in stores and am always at a loss when it’s called for in a recipe. Thank you…this is a keeper!
Yes, Cristina… It’s unbelievable but true. Crème fraîche is the easiest thing to do in this whole wide world! I make a batch every week.
what a great idea. I’ll be sure to keep it in mind for the future 🙂