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Nicole's French Grandmother's Créme Fraîche Recipe

The most sumptuous, scrump-tuous créme fraîch - ever. If you can't get a high fat cream, don't bother.
Course Cheese
Cuisine French
Prep Time 1 minute
Cook Time 2 days
Total Time 2 days 1 minute
Author Valerie Lugonja


  • A GLASS jar with a lid
  • 2 cups heaviest cream available (50+% was her choice)
  • 3 tbsp of full fat buttermilk


  1. Put the cream in a pan and warm just to take the chill off (kind of "tepid" you'd probably say), or leave on the counter until room temperature
  2. Put it into the glass jar and add the buttermilk; leave it on the counter, out of the sun, for 24 hours
  3. Take the lid off the next day and give it a good swirl
  4. Put it into the fridge for 24 more hours to thicken up: it will REALLY thicken

Recipe Notes

Final Notes from Nicole: That's it. Good for about a week. You can whip it, sweeten it, salt it, or just eat it that way. Amazing stuff!

When I make mine, I get all my milk supplies from Planet Organic so it's local AND organic. Just like when I was MUCH younger!!