Total Time
12hrs 10mins
Prep 10 mins
Cook 12 hrs

*^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*

Ingredients Nutrition


  1. Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.
  2. Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.
  3. This will take 12-24 hours depending on the buttermilk culture and the temperature.
  4. When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.
  5. Creme fraiche will thicken more as it chills.


Most Helpful

I needed a creme fraiche recipe for recipe #66694 so I thought I would try this one. It came out fabulous. It was very easy to make.

The Crazy Chef July 28, 2003

I decided to try this recipe because I was intrigued by your recipe for Pineapple Upside-Down Cake #53516 (that review follows) and because I never can find this in the grocery stores. It is wonderful and I can't wait to experiment with it. Thanks for sharing!

Susie in Texas June 03, 2003

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