Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Homemade Creme Fraiche Recipe
    Lost? Site Map

    Homemade Creme Fraiche

    Homemade Creme Fraiche. Photo by PaulaG

    1/1 Photo of Homemade Creme Fraiche

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Barb Gertz's Note:

    Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      In a bowl, combine the cream and buttermilk or lemon juice.
    2. 2
      Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
    3. 3
      Stir and refrigerate until ready to use.
    4. 4
      (can be refrigerated up to 1 week.).

    Browse Our Top Sauces Recipes

    Ratings & Reviews:

    • on June 05, 2009

      Ok so I tried this recipe and I could not get this to thicken and I left it out all day. I am not quite sure what happened as I used buttermilk and a touch of lemon juice and I figured it was warm enough to thicken but I only got a small layer on top. I used this but unfortunately it turned my mashed potatoes into a soup/chowder. Oh well, I guess I'll have to leave it out longer next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2009


      Used this to make: Mashed Potatoes With Creme Fraiche and Chives and I opted for the buttermilk. Thank you! Reviewed for ZWT 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2008


      I have made creme fraiche in the past using buttermilk and this intrigued me because it listed the lemon juice option. After sitting on the counter overnight the creme was pourable consistency and it thickened up so nice after being refrigerated. A winning recipe. Thanks Barb.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Homemade Creme Fraiche

    Serving Size: 1 (268 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 833.1
    Calories from Fat 794
    Total Fat 88.3 g
    Saturated Fat 54.9 g
    Cholesterol 327.2 mg
    Sodium 121.9 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 0.0 g
    Sugars 1.7 g
    Protein 5.8 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes