How to make Creme Fraiche

by Michelle Lasley

Michelle Lasley is a mother, wife in Pacific Northwest learning to balance green dreams with budget realities.

November 15, 2008


Categories: Food

I believe knowledge should be shared, and free.  Together, I believe we hold the resources to make any life we want.  But, along the way we embraced that we should be appreciated for our knowledge through payment.  There are others who can explain in a better, clearer manner than I the history of money and why we do things the way we do.  That said, I am including a recipe I found from Lynn Rosetta Casper of the Splendid Table on how to make homemade creme fraiche, a delectable treat, I am told, for just about anything.  Find the original article here.


  • 1 to 2 tablespoons cultured buttermilk
  • 2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)

The steps

  1. Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer).
  2. Pour into a clean glass jar.
  3. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened.
  4. Stir and refrigerate at least 24 hours before using.
  5. The cream will keep about 2 weeks in the refrigerator.


1 Comment

  1. johnny

    Thanks for good post

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