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A close-up of a spoonful of thick, creamy yogurt or whipped cream being lifted from a glass jar filled with the same creamy mixture.

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
Ferment 2 days
Total Time 2 days 5 minutes
Servings: 2 cups
Course: Dressing/Condiment
Cuisine: French Inspired
Ingredients Equipment Method Notes

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.

Notes

Storage: Once thickened and sealed, it keeps in the fridge for up to 2 weeks. It'll continue to thicken and get a touch tangier the longer it sits.

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