Cream Fraiche

From entrees to deserts, a lot of fine food recipes call for cream Fraiche and while you can buy it, it adds a lot of cost and chemicals to your food, so how about instead, you just make it and wonder at the marvel of nature at work. This is a simple and easy recipe that only takes 2 days to complete, so you can quietly make it a couple days before your next big kitchen adventure.


  • 16 oz Heavy cream – not ultra-pasteurized
  • 3 TBL buttermilk – cultured


  1. Mix cream and buttermilk in a glass jar.
    • The buttermilk contains enzymes that act as a catalyst for converting the cream to cheese.
  2. Cover the jar with cheese cloth (so it can breath).
  3. Let the jar sit on the counter (room temp) for 24 hours (to ferment).
  4. Screw on lid and put in frig for 243 hours before using.
    1. Will keep a couple weeks in the fridge.


Comments are closed.