Homemade Creme Fraiche

"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."
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1 cup




  • In a bowl, combine the cream and buttermilk or lemon juice.
  • 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.
  • Stir and refrigerate until ready to use.
  • (can be refrigerated up to 1 week.).

Questions & Replies

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  1. 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.
  2. 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.
  3. This is the classic, and how I've made it living in many different countries. It's a key ingredient in the traditional Danish potato salad, much better tasting than sour cream or yoghurt, and perfect for picnic food.
  4. I needed creme fraiche for a desert that I was fixing for Easter brunch. A gentleman at Trader Joe's told me that he made his own....Fresh! So, I thought I'd give it a whirl. I bought FRESH heavy cream....Not ultra pasteurized. Last evening I mixed, covered and let sit. This morning, it's perfect and ready for desert! Thank you for the easy to follow directions!
  5. Used this to make: Recipe #373346 and I opted for the buttermilk. Thank you! Reviewed for ZWT 2009.



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