Last updated on January 12th, 2015
Crème Fraîche (pronounced “krem fresh”) is the mild tasting, French version of sour cream. It makes a gorgeous garnish for hot or cold soup. It does wonders for a baked sweet potato. Spread it on toast points, and you’ll have an elegant base for Beluga caviar. The crème is hideously expensive when purchased from a supermarket. But you can make your own version for pennies, just as I do:
Warning! The ingredient list for Crème Fraîche is very long.
So I hope you’re holding a stiff drink.
You will need each of the following:
1 cup of heavy cream…
1 tablespoon of yogurt…
And 1 beagle, who will gladly watch you make Crème Fraîche.
To start, pour the heavy cream into a glass jar or a plastic tub. For today’s Crème Fraîche adventure, I used two containers: a small PABA-free tub, and a 2-cup glass measure.
Next, add the tablespoon of yogurt…
And stir it into the cream with a bright blue spoon.
Then set the container in a warm location. Since my kitchen is very cold just now, I placed my tub and glass measure on a common heating pad. This is the same pad I use for raising yeast doughs, including Pain de Mie. The pad costs $20 at any two-bit drug store. I use the “low” setting.
You don’t have to cover your container(s), except to keep dust or pet hair out of the works. I covered mine with a blue and white towel.
This next step will probably cause some of you to clutch your pearls: Let the cream and yogurt lounge and luxuriate in their warm spot for 24-36 hours.
BUT KEVIN, WON’T THE CREAM TURN RANCID IN A WARM ENVIRONMENT?
No, my friends, the mixture won’t turn rancid during the warm sojourn. You see, the good bacteria from the yogurt will wipe out any bad bacteria. And that’s a fact, Jack. Or Gertrude.
As the good bacteria multiplies, the cream will turn thick and rich.
Further thickening will occur after you’ve refrigerated the cream for several hours.
Covered and chilled, your Crème will remain Fraîche (fresh) for 7-10 days.
Earlier, I mentioned that Crème Fraîche was a God-send for soups and potatoes. But it’s also knock-your-socks-off-delicious when spooned onto a wedge of Cranberry-Almond Tart. The tart in question is begging to be eaten. Care for a bite?
As you can see, Crème Fraîche is extremely easy to make. Do me proud and make this French fabulousness, okay?
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Related Posts:
How to Make Greek Yogurt
Homemade Mozzarella in 30 Minutes
The Best Lemon Tart in the World
Another Carolyn says
Kevin,
Thank goodness I actually had a stiff drink in my hand! But now I have to buy some extra-long paper for the grocery list… But I have a question – MY bright blue spoon has cut-outs that make a cat’s face – will that interfere with the magic process? Also, I assume you need a specific kind of yogurt (presumably NOT yoplait Cherry Orchard) – could you add some specifics?
Kevin Lee Jacobs says
Hi Another Carolyn – I should think your blue spoon will only improve matters. As for yogurt, any plain (unflavored) variety will do. I used plain Greek yogurt.
Pat G says
Keep the ‘cheese” recipes coming. I put my batch in a large ice chest along side a pot of boiled water. Ice chest interior is all nice and warm. The hard part is the waiting…and waiting. Crème fraiche drizzled over a warm apple cobbler just out of the oven is just heaven! When are going to try some fresh made mozzarella?
Kacy says
Is it possible to substitute two cats for one beagle?
Kevin Lee Jacobs says
Hi Pat G – I’ve made mozzarella many times! My version is linked in the “related posts” listed above.
Cindy L says
Thanks Kevin, I make Greek yogurt also but have not had much luck with fresh mozzarella, will try your method. Fortunately I happen to have a wonderful dairy nearby so getting
fresh ingredients is not a problem.
From Washington says
Thank you so much for this OH so complicated recipe! Finally. I have been looking to make my own for ever. I have used this all the time when living in Europe.
Now if you could let me know how to make “Quark” used in Europe, similar to French “fromage frais” I will be your best friend. Happy New Year.
Jan B. says
Just in case we don’t gobble it all up in one sitting, how long do you think this would last???
Lynne says
Don’t know if I can afford all those ingredients, but I plan to save up to make this! Many thanks for a great gourmet basic! Does it go well with borscht??
susan sexton says
You had 2 containers of the cream, , what do you do with the cream in the measuring cup? Make wonderful eggnog?
Mermaid Deb says
Kevin, from one Chef to another, I love the way you add humor to your recipe. Making light of something that could scare the pants off of a novice cook
Mermaid Deb says
Oh, P.S. I forgot to ask, how do I keep my nosey cats out of it while it is curing:-)
Aline says
I used to make yogurt over my wood stove. I had a little shelf that stayed at the perfect temp. This is a lot like making yogurt. I will give it a try, sounds delish! Thank you!!!
mau in socal says
That idea about the ice chest and boiling water was great.
Thanks!
georgeann says
I love your page. You are funny,knowledge able and your recipes are very easy to follow .
Denise in Colorado says
Hmmm! I don’t like sour cream but this sounds delicious! I will try it!
Thank you for your easy to follow recipes this year!
Happy New Year!
🙂
Stephanie says
I had no idea that Crème Fraîche was so easy. Thanks for the recipe! I will be making this for some New Years noshing!
Elaine Parent says
A tecipe for Quark would be wonderful and I shall be making this
Hiltrud Jones says
Having Crème Fraiche as a staple in my kitchen in Germany, I truly missed it here for too many years. Thank you very much for letting us know how to make our own! For all the yogurt and quark lovers out there: Euro Cuisine makes a Greek Yogurt Maker. This is actually not a yogurt maker but a very fine mesh strainer with bowl and lid. I make my own yogurt and use the strainer to make Greek yogurt and quark. Very handy gadget – no more cheese cloth! Put your yogurt in the strainer, place strainer into bowl, close lid and place in fridge to drain 2 hours for Greek yogurt, 4-6 hours or longer for quark. The bowl catches the whey. I use whole milk for the yogurt, and depending on the further use of the quark, I add some sweet cream to it to use in desserts or leave it as is to use in German cheese cakes.
Suzanne K says
Your timing is impeccable, as always! I just got a recipe for one of my childhood favorite dishes that my grandmother (in Bavaria) used to make. Got the recipe from my mom’s best friend of 85 years (she’s now 91). Creamed Savoy Cabbage (aka Wirsching). I also looked a few up on the internet and Crème Fraiche seems to be a common sauce. Yum! Will be making this very soon! Thanks Kevin!
And, Hiltrud, thank you for the info on quark! I have long wondered about that as well. (one of my cousins in Germany is also named Hiltrud!)
Dennis Barrack says
I am sending my new email address. I was formerly receiving my emails @ dennisbarrack@ optonline.net. I enjoy your emails and I have retained mucho mas. I have a green finger, but it is only the finger most of my plants turn brown, but I have learned a lot and will keep on trying. I also love your recipes, but here again I sometimes lack the blue spoon or yellow bowl.
Maggie says
Sunday afternoons with Kevin’s blog and the comments from others is a treat I have come to look forward to. Thank you Kevin. And to all who comment, know I enjoy reading them.
I’ll be making a batch of Creme Fraiche for us, and extra for friends to include with a gift jar of Cranbery Pecan Orange Marmalade I’ve set aside to deliver this week.
Imagine a steaming pot of English tea, a platter of Kevin’s scones slathered in fresh butter, a mound of Cranberry Pecan Orange Marmalade and a big dollop of Creme Fraiche to top it off.
Hope its ok to give my marmalade recipe. Its so easy. Blink twice and you could overcook it.
2 pkgs fresh cranberries
1 cup sugar or 2T stevia (optional…and is poured off with the cooking water)
1 1/2 jars Smuckers Natural Orange Marmalade (this has no high fructose corn syrup)
1/2-1 cup Pecans halves broken
Add enough water to a boiler pan to cover 2 pkgs cranberries. Adding the sugar or stevia to water helps to slightly soften the tartness of cranberries so its optional, and will be poured off with the water later.
Bring water to a rolling boil; add the cranberries and pecans. Continue boiling until you hear the skins start to pop. Blink twice and you could miss it. Pour off the boiling water. Splash with cold water to stop the cooking process. Drain.
Stir into the cranberry pecan mixture 1 1/2 jars Smuckers Natural Orange Marmalade. Stir gently to distribute the pecans. Over stirring will break down the cranberries so be gentle.
Pack into individual batches. Chill and serve. This freezes well in food grade plastic containers I buy from my grocer’s deli section. It could be canned.
Any prepared marmalade can be used. However, I avoid high fructose corn syrup and like the basic simple ingredients without additives that I find in this product. Get the natural version at Walmart in the jelly secition.
See you all next Sunday!
Maggie
mags says
Thank you so much for this very easy recipe Kevin! Used to have to go into Ill to buy it – I live in North West Indiana so it’s quite a trip. It’s commonplace in most supermarkets in the UK so why is it so hard to come by in America?
John says
I haven’t had creme fraîche since being a waitron in a nice restaurant, about a hundred years ago. We left it out on the counter and the ‘new’ ‘trons always had to be trained not to put it in the fridge til closing.
Beth in BG says
Will a golden retriever/chow work as well as a beagle…;)
Linda Hart says
have made & served this many times, always receiving oohhs and ahhhs, followed by requests for recipe.
Mary FT says
Any idea if kefir would work as well as yogurt?
Karen Hermansen says
But I don’t have a Beagle. I have two Labs and around mix.
Julie R says
Will have to use my Dachshund since I don’t have beagle ha ha Cooking is always better with a friend. = )
cg davis says
Mine won’t setup. Soupy even after 24 hours refrigeration. Any suggestions?
Barbara Robinson says
Kevin – Why the specific mention of the 2 different containers? It only needs about a 2 cup container – right? Thank you.