# How to Make Creme Fraiche at Home From Cream and Cultured Buttermilk

Source: https://fermentnest.com/blog/how-to-make-creme-fraiche
Published: 2026-11-12
Publisher: Ferment Nest

Creme fraiche is thick, rich and gently tangy, and it is one of the simplest cultured dairy foods to make. You stir a little live culture into heavy cream, leave it on the counter until it thickens, and chill it. There is no cooking and no special equipment, only patience and clean tools. The result stands up to heat better than sour cream and spoons beautifully over fruit, soups and roasted vegetables. The steps below cover what to buy, the standard proportions, how long it takes, what can go wrong and how to use it once it is done.

## What creme fraiche is

Creme fraiche is cream that has been soured by lactic acid bacteria. The bacteria feed on the milk sugar in the cream and produce lactic acid, which thickens it and adds a mild tang. It has a higher fat content than sour cream, which makes it smoother and more stable when heated.

In many stores it is sold in small tubs, and it is easy to make at home with a starter. The flavor is more delicate than sour cream, nutty and creamy rather than sharp. Because it is made from so few ingredients, the quality of the cream matters.

## What you need

You need heavy cream, a starter and a clean jar. Look for plain heavy cream or whipping cream, and be aware that ultra-pasteurized cream sometimes takes longer or sets less firmly, although it often works. Avoid cream with stabilizers or thickeners where you can, since they interfere in some cases.

For the starter, use 1 to 2 tablespoons of live cultured buttermilk, or a spoonful of existing creme fraiche or plain sour cream with live cultures listed on the label. Wash the jar in hot, soapy water and rinse it well, then let it dry. A clean spoon is enough for stirring.

[Compare yogurt starter cultures](https://fermentnest.com/best/best-yogurt-starter-cultures)

## The method step by step

Pour 1 cup (240 ml) of cream into the jar and stir in about 1 tablespoon of the starter. Mix thoroughly, then cover loosely with a cloth or a lid that is not tightened, so that air can move but dust and insects cannot get in. Keep the jar at a comfortable room temperature.

After about 12 to 24 hours, check the jar. It is ready when it has thickened and smells fresh and tangy. In a cool kitchen it can take up to a day and a half. Stir it gently and taste a small spoonful. If it is still thin, let it sit a few hours longer. Then cover tightly and refrigerate.

## Why it thickens more in the fridge

Creme fraiche continues to firm up as it chills, so do not worry if it looks only slightly thick when you take it off the counter. After several hours in the refrigerator it usually becomes spoonable and velvety. Overnight chilling gives the best texture.

If you prefer it thicker, leave it on the counter a little longer before chilling, but avoid letting it go too long, because it will become more sour and may separate. A little separation can be stirred back together, and it is not usually a safety problem.

## Troubleshooting

If the cream never thickens, the likely causes are a room that is too cold, a starter that was weak or not live, or very heavily processed cream. Try moving the jar to a warmer place and giving it more time, and use a fresh starter next time.

Discard the batch if it smells rotten, looks slimy or shows fuzzy mold or colored spots. Sour and tangy are good, but putrid is not. Dairy can spoil, so keep your tools clean, use fresh cream and do not leave finished creme fraiche at room temperature after it has set.

## Storing and using it

Stored in a clean, covered jar in the refrigerator, homemade creme fraiche generally keeps for about a week or so, and some cooks report longer. Use a clean spoon every time, and trust your nose. Save a spoonful of each batch to begin the next one.

In the kitchen, creme fraiche can be stirred into hot soups and sauces without curdling as readily as sour cream, which makes it handy for finishing pan sauces. It also tops baked potatoes, smoked fish, tarts and fresh berries. Because it is rich, a small spoonful goes a long way, and it can be thinned with a little milk if you want a pourable consistency.

[Compare fermented food storage containers](https://fermentnest.com/best/best-fermented-food-storage-containers)

## Flavor ideas and serving

Plain creme fraiche is wonderful on its own, but you can fold in chopped chives, lemon zest, black pepper or a little honey just before serving. Add flavorings after the culture is finished, not before, so that they do not interfere with fermentation.

Serve it chilled with soups, tarts, roasted vegetables, smoked salmon or warm cake. For a quick sauce, spoon a little into a pan with mustard and herbs after cooking meat, and warm it gently without boiling it hard. Remember that dairy should not sit out on the table for long, so bring out only what you need.

If you make it often, keep two jars going so that one is always ready while the next is setting. Label each jar with the day you started it, since it is easy to lose track of which is which in a busy refrigerator.

One more tip is to keep the jar away from strong smells in the refrigerator, since cream absorbs odors easily. A glass jar with a tight lid, kept on a middle shelf rather than the door, protects the flavor and keeps the temperature steady from the first spoonful to the last.

## Related buying guides

- https://fermentnest.com/best/best-yogurt-starter-cultures
- https://fermentnest.com/best/best-fermented-food-storage-containers
- https://fermentnest.com/best/best-cheese-making-kits