Crème Fraîche, How to Make Homemade Crème Fraîche

Home-made-creme-fraiche-from-scratch-recipe-using-cream | kannammacooks.com #creme #fraiche #cultured #cream #french #scratch #recipe #easy

Crème Fraîche, How to Make Homemade Crème Fraîche.

Easy recipe for making homemade creme fraiche using Amul Cream. Easy Creme fraiche recipe. Home made smooth and creamy French cream.

I do not get Crème fraîche in Bangalore, India. So I have to make it from scratch like I do many other things. But making Crème fraîche from scratch is one of the easiest things to do. Crème fraîche is fancy, hip, oh so french cream but there isn’t anything that’s complicated in it. Its nothing but cultured cream. yeah we broke the secret. Crème fraîche is pronounced as ‘Krem freshh’. crème fraîche is used in dips and sauces, in baking (I use it a lot), or as a nice topping for fruit desserts, soups etc… The advantage of crème fraîche is that it will not curdle over high heat or separate when mixed with vinegar or lemon juice. Now, lets make some creamy dreamy Crème fraîche.

Home-made-creme-fraiche-from-scratch-recipe | kannammacooks.com #creme #fraiche #cultured #cream #french #scratch #recipe #easy
This recipe roughly makes about a cup of crème fraîche.
You need 2 basic ingredients – cream and yogurt. Here we go
1 cup heavy cream (pasteurized, not ultra pasteurized). I used Amul cream as that’s what we get here. Amul is a low fat cream but that’s OK.
starter culture – A tablespoon of plain yogurt.
Heat the cream in a pan until tepid, luke warm. Remove off heat and transfer to a clean jar. Add in the yogurt and stir well. Cover the jar. Keep it in a warm draft free place for about 8 to 12 hours. If the place where you live is cold, leave the jar inside the oven with the pilot on. After 8 hours the cream would have thickened. Store it in the refrigerator for up to a week.

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Home-made-creme-fraiche-from-scratch-recipe | kannammacooks.com #creme #fraiche #cultured #cream #french #scratch #recipe #easy

How to make Homemade Creme Fraiche

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4.7 from 3 reviews

Easy recipe for making homemade creme fraiche using Amul Cream

  • Total Time: 10 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1 cup heavy cream (pasteurized, not ultra pasteurized).
  • 1 tablespoon of plain yogurt.

Instructions

  1. Heat the cream in a pan until tepid, luke warm.
  2. Remove off heat and transfer to a clean jar. Add in the yogurt and stir well.
  3. Cover the jar. Keep it in a warm draft free place for about 8 to 12 hours.
  4. After 8 hours the cream would have thickened.
  5. Store it in the refrigerator for up to a week.
  • Author: kannamma @kannammacooks.com
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Basics
  • Cuisine: French

Nutrition

  • Serving Size: 4
  • Calories: 208
  • Sugar: 0g
  • Sodium: 24mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 82mg

13 thoughts on “Crème Fraîche, How to Make Homemade Crème Fraîche”

  1. Hi ,

    Thanks for the recipe on the creme fraiche. Couple of very basic questions considering this is my first attempt .
    – Can the yoghurt be a prepacked like nestle or preferably home made .
    -What’s the temperature of the yoghurt at the time of adding it to the warm cream , does the yoghurt need to be room temperature or can it be refrigerated at the time of adding .
    -Does the jar need to be air right or just covered post adding the yoghurt and stirring

    My apologies if these questions are very basic

    1. Hi Vj,
      Any yogurt with live cultures will work. (avoid the pasteurized kind).
      Yogurt straight from the refrigerator is ok.
      The jar needs to be just covered. Not air tight.
      Thank you!

  2. Hii Kannamma ,

    Can I use store bought set curd like that from milky mist as we don’t get yogurt here?

  3. Hey, I like your tips and recipes a lot. Have you ever tried cake with whole wheat flour? Which oven do you use? I am having morphy richards 60 ltr OTG. Most of the time cake is unevenly cooked. Yet to try wet strips method. I keep the tin in middle rack. Any tips will b great….

    Please share the recipe of whole wheat sponge cake….

    1. I make muffins with whole wheat flour Maryam. It comes out well. Will share the recipe soon. I have a gas cooking range that I use for baking. Regarding tips, you might want to check how your oven heats up, whether its heating up too fast or too slow with an oven thermometer.

  4. baker_beginner

    Hi there,
    Can I use the sour cream after the 8 hours or do I need to refrigerate for 1 week before use?

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