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Creme Fraiche / Fresh Cream
Prep Time
10 mins
Fermentation time: 12-24 hours
  • 1 cup heavy cream
  • 1 tablespoon yogurt or butter milk
  1. Take heavy cream in a glass bowl or glass bottle, add yogurt or buttermilk and with a whisk or fork, mix well. Cover it tightly with a lid or wrap it with plastic and leave it on the counter, microwave or switched off oven to ferment and let the nature get to work.
  2. Keep it for 12-24 hours or more depending on how tangy you like it. (I used a pyrex glass bowl). The creme will become thick the next day and thicker after placing it in the refrigerator.
  3. Let it stay in the refrigerator for a day before using it.
Recipe Notes

Slightly Warming the heavy cream in the microwave for about 25 seconds makes the process faster. It takes me approx. 20 hours when I warm the mixture and when i don't it takes about 26 hours.

Total time depends on the room temperature. warmer the room, lesser the time.
This recipe can be easily doubled.

The acid during the fermentation process keeps the harmful bacteria away, so don't worry about placing this on the counter.

The taste differs slightly, depending on the heavy cream or the culture (Yogurt or buttermilk).
Best if used within 7-10 days.