Buttermilk Crème Fraîche

A simple, budget-friendly recipe for homemade buttermilk crème fraîche that adds a tangy creaminess to sauces, dressings, and desserts.

Why You'll Love Buttermilk Crème Fraîche

This homemade crème fraîche is ridiculously easy and infinitely better than store-bought. It adds a tangy richness to everything from sauces and soups to desserts and fresh fruit - creamy, tangy, and totally versatile.

Tips and Tricks

• Use the freshest heavy cream you can find for the best flavor.
• Keep your jar loosely covered to allow airflow while preventing dust.
• Check after 24 hours, but it might take up to 3 days depending on room temperature.
• Stir before using to smooth out the texture if it separates slightly.
• Use it within two weeks for best freshness and flavor.

Variations

• Add fresh herbs like chives or dill to make a savory crème fraîche for dipping or sauces.
• Sweeten with a little honey or maple syrup for a dessert topping.
• Swap buttermilk for plain yogurt for a slightly different tang and texture.

Substitutions

• If you don't have buttermilk, use 1 tablespoon lemon juice or white vinegar plus milk as a quick substitute.
• Heavy cream can be substituted with whipping cream but avoid ultra-pasteurized for best results.

Best Served With

• Drizzled over roasted vegetables or soups
• Swirled into mashed potatoes or creamy sauces
• On fresh berries or fruit desserts
• Alongside smoked salmon or cured meats

How to Store Leftovers

• Keep crème fraîche in an airtight container in the refrigerator for up to 2 weeks.
• Give it a gentle stir before using if some separation occurs.

Common Questions

Buttermilk Crème Fraîche

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A simple, budget-friendly recipe for homemade buttermilk crème fraîche that adds a tangy creaminess to sauces, dressings, and desserts.

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Prep Time 5 minutes mins

Total Time 3 days d

Course: Dressing/Condiment

Cuisine: French Inspired

Calories: 1623

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 cups heavy cream
• ½ tablespoon buttermilk

Equipment

• 2-cup glass jar or container with lid (loose cover recommended)
• Spoon or whisk

Method

 

1. In a 2-cup jar, combine the heavy cream and buttermilk.
2. Cover the jar loosely (do not seal tightly) and place it in a warm spot (around 70-75°F) to ferment.
3. Allow it to sit undisturbed until the mixture thickens and develops a slightly tangy flavor, between 24 hours and 3 days depending on ambient temperature.
4. Once thickened, stir gently, seal tightly, and refrigerate.
5. Store in the refrigerator for up to 2 weeks.

Nutrition

Calories: 1623kcalCarbohydrates: 14gProtein: 14gFat: 172gSaturated Fat: 110gPolyunsaturated Fat: 7gMonounsaturated Fat: 43gCholesterol: 539mgSodium: 136mgPotassium: 462mgSugar: 14gVitamin A: 7010IUVitamin C: 3mgCalcium: 323mgIron: 0.5mg

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