Total Time
Prep 2 mins
Cook 0 mins

From 'The Irish Pub Cookbook' by Margaret M. Johnson


  1. Combine ingredients in a glass jar.
  2. Stir to blend, then cover and let stand at room temperature for 12 to 24 hours, or until thickened.
  3. Refrigerate until ready to use.
Most Helpful

Well that was cool. I opened a 1 cup container of heavy cream and used a tablespoon in a recipe. I added 1 tablespoon cultured buttermilk directly to the heavy cream container, closed and shook the carton and let sit for 12 hours. The creme fraiche was so thick I had to squeeze it into a bowl as I collapsed the carton. Great taste.

Red Apple Guy August 15, 2013

Wow...was this ever easy and delicious!! I love creme fraiche, but I hate paying the high price for it. After trying this recipe, I won't be buying creme fraiche ever again! I let mine set at room temperature for 18 hours to get it to the consistency that I like. I still can't believe how easy this was!! Thank you Charlotte J for sharing this fabulous recipe. It is definitely a keeper!!
**Made for ZWT 8 France**

Bayhill July 30, 2012

So you make homemade creme fraiche? What kind of world do you live in, young lady? I think a couple of weeks in Louisiana would put you back on the straight and narrow. Made for ZWT#8~France.

gailanng July 25, 2012