Learn how to make Crème Fraîche with yogurt or yogurt whey and heavy cream. It turns out that heavy cream and buttermilk are not the only game in town when it comes to making this rich and delightfully mild and tangy treat.
Check out the price of crème fraîche at your local grocery store if you can find it. Amazon Fresh is currently asking $5.99 for 8 ounces. Now you know why I like to make it.
Most recipes call for buttermilk to culture the cream. But many people don’t use much buttermilk, so buying a quart for one tablespoon seems wasteful.
You won’t believe how simple it is…
Drain a tablespoon of whey from the top of your daily portion of (unflavored) yogurt, or just add a spoonful of yogurt to a cup of heavy cream. Whisk until smooth. Let it sit unattended for 8-24 hours, and wait for the magic to happen. Chill and serve.
What is crème fraîche?
Crème fraîche originated in France where it was traditionally made with unpasteurized heavy cream. The cream was naturally inoculated with the right bacteria to thicken it.
Since our cream is pasteurized or ultra-pasteurized, we are forced to add bacteria back to the cream. This process makes a thick and slightly tangy cream. Although similar to sour cream, it’s not the same.
How is sour cream different?
They look identical. However, sour cream contains less fat (made with whole milk) making it less stable and prone to curdling when the heat is turned up. It often contains ingredients such as gelatin, added to make it thicker.
Crème fraîche is milder and richer in flavor with 36% butterfat. It won’t curdle when added to a hot or boiling mixture like sour cream does. It’s also much more expensive to buy.
FAQ About the Ingredients:
Two ingredients. Yep. That’s it. You can add sweetness such as sugar, honey, or an artificial sweetener. Extracts such as vanilla or almond are another way to customize this treat.
Use heavy whipping cream which has 36-38% butterfat. If you have a choice between heavy cream and whipping cream, the latter has less fat but will still work. Half and half does not contain enough fat to get thick with this method.
Does it matter whether the heavy cream is pasteurized or ultra-pasteurized?
You will find many instructions online that say you must use pasteurized cream. That’s not my experience. I have only ever used ultra-pasteurized cream, and it works beautifully.
Some say it takes more time for ultra-pasteurized cream to set. Unfortunately, I couldn’t find any only-pasteurized-cream in the store to experiment with so that I could speak from experience. Even with ultra-pasteurized cream, it usually sets within 12 hours. Give it up to 24 hours, if necessary.
Time to set may vary according to the ambient temperature, the virility of the culturing bacteria, your technique, and the freshness of your ingredients.
Do I need to heat the cream first?
No. Heating the cream to room temperature is not necessary. Nor is it necessary to warm the yogurt or yogurt whey. Both will come to room temperature fairly quickly on their own. You could warm the cream and the yogurt or whey to save on the “setting” time, but be careful not to overheat (over 100˚F) and kill the little yogurt bodies.
YOGURT or YOGURT WHEY
If you make your own yogurt like so many of my readers do, this is another use for whey (the yellowish liquid that separates out of yogurt). Granted, you won’t need much–just one tablespoon for one cup of cream.
Instead of whey, you could use plain unflavored yogurt. Again, one tablespoon is plenty for a cup of cream. Avoid using yogurt with anything added like thickening agents or flavorings.
It doesn’t matter whether you use Greek yogurt, regular yogurt, fat-free yogurt, etc. The most important thing is that the yogurt be fresh.
In my experience, yogurt may thicken heavy cream a little faster than yogurt whey. The final product of either will be excellent provided they are inoculated with fresh ingredients. The longer yogurt or whey sits in the fridge or the store shelf, the less potent it becomes.
How long will crème fraîche keep in my refrigerator?
You can store crème fraîche in the fridge for a week to two weeks. As with homemade yogurt, how long you can keep it depends on the freshness of the ingredients used when making it.
The longer you keep it, the more it will separate, just like yogurt. If the flavor starts to taste a little off, throw it out. If you see mold, it’s definitely time to pitch it
Can I freeze crème fraîche?
I don’t even try. The texture changes when you thaw it. Theoretically, if you whip it enough, you can bring it back close to its original smoothness.
If you want to try, here is a detailed post on how to freeze individual servings of crème fraîche.
Ideas for Using Crème Fraîche:
My favorite way to use crème fraîche is slathered on homemade bread, specifically rye bread. The characteristic flavor of rye and caraway seeds goes perfectly with the creamy but slightly tangy flavor of crème fraîche.
Use in place of butter on scones or hot biscuits. Slather a layer of jelly under the crème fraîche for a flavor party.
Along the same line, try smearing this rich and creamy mixture on cinnamon melba toasts. De-e-e-elicious!
Substitute crème fraîche for sour cream in sauces or soups that need to simmer or might boil. It won’t curdle like sour cream because of the higher fat content.
Use instead of whipping cream over fresh fruit. It’s the perfect foil for sweet fruits like these peaches.
Make cultured butter with your homemade crème fraîche. I’ll be showing you how in a future post. Meanwhile, you can see the simple process for making cultured butter in this post from Mark’s Daily Apple.
Try adding it to scrambled eggs. Gordon Ramsay has a famous recipe for scrambled eggs with creme fraiche that people rave about.
I could go on for days, but you get the idea.
How To Make Crème Fraîche with Yogurt or Yogurt Whey:
Would you like more recipes for using yogurt or yogurt whey?
Pin the picture below to save for later.
Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.
If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
Thank you for visiting!
- 1 cup heavy cream
- 1 tablespoon of fresh unflavored yogurt or yogurt whey
- Pour cream into a glass or ceramic bowl or a glass jar.
- Add 1 tablespoon of yogurt or yogurt whey. Whisk until smooth.
- Cover with a coffee filter, cloth, or a flat plate. The mixture needs oxygen to work. Secure with the traditional metal collar or a rubber band if necessary to keep cover in place.
- Set mixture aside on a quiet shelf where it will not be disturbed for 8-24 hours. The ambient temperature should be in the 70's. Do not stir, shake, or jostle during this time.
- After 8 hours, check to see if your cream mixture is set by barely tipping jar. It should be as firm as gelatin.
- When set, refrigerate 2-3 hours until cold and stiff. If you like, use a whisk to make it soft and creamy.
As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.
Nutrition Information:Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 65Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 15mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g