Homemade Sour Cream! How to Make Creme Fraiche

Learn how to make a Creme Fraiche recipe aka Homemade Sour Cream! Visit foodwishes.blogspot.com/2011/0... for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Creme Fraiche recipe!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/222387/Chef-Johns-Creme-Fraiche/

[@merrymary1550]

Food Wishes Gosh, I miss being able to buy Knudsen’s brand dairy. So good!! (Especially their cottage cheese!!!) Thank you for these videos. 👍🏻👍🏻👍🏻

[@KL-oi2yo]

I find it very hard to listen to your cadence

[@LyleKN]

@@KL-oi2yo Funny, so did I when i first found his channel but now I don't even notice it. I guess I got used to it and I actually love his sense of humor which I now think pairs well with his cadence.

[@KL-oi2yo]

@@LyleKN that's hillarious, I still can't listen to it. Wich is sad bc some of the recipes are good.

[@msmary3023]

Does this work with “Ultra Pasteurized” cream? That’s all I can get in my area. Thank you.

[@BohistaNordica]

Chef! Chef! It's 1/9/14 I watched this video two days ago. I DID IT! I made Creme Fraiche. It tastes fabulous. My husband and grandkids think I'm brilliant. Woo hoo!!! Thanks.

[@diannss7980]

Is it as sour as american sour cream?

[@bethbartlett5692]

Awesome comment !

[@sfokes]

I've never liked sour cream, but this stuff is awesome!

[@hallmark1]

@@diannss7980 No, American sour cream is nearly cream cheese.

[@adamchurvis1]

I did it, too, but my family still thinks I'm a complete effing moron.

[@profchaos9001]

now i need a video about "how to make cultured buttermilk"

[@jimmascaro2456]

Milk at rm temp w a tbsp of vinegar for 24 hrs that ez

[@ambagajewicz]

Jim Mascaro white vinegar I suppose?

[@ambagajewicz]

Jim Mascaro whole milk?

[@ThatDonovanKid]

@@ambagajewicz, Jim Mascaro, milk+vinegar may be able to replace buttermilk in some recipes, but it wouldn't work here because there are no live cultures present in that mixture.

[@janicemartin1580]

I add 1 pkg of mesophilic culture (used in buttermilk, feta, cheddar, etc) to a quart of whole milk, and let it sit overnight on counter. Generally use about 1/2 cup at a time for whatever, then just add more milk to jar. Or up you can just start with purchased buttermilk, as Chef John does here. Or go onto cheesemaking.com and look in their cultures section for a fancier, probably more sterile version.

[@tuppybrill4915]

I’m watching this 8 years after you posted it and you still only sound a day older! Creme fraiche, the secret of eternal youth.

[@TheTantanski]

I tried this 2 days ago exactly how you've instructed. Worked perfectly, tastes INCREDIBLE.!! I had no idea what i was missing till I tried it. Thank you so much Chef John.!!!

[@benjaminmcginty6302]

I'm a relatively new Food Wisher (I started watching in 2018) and I absolutely appreciate how John has kept the same integrity and style throughout his journey while producing these videos! You sound like an amazing chef and even more of an amazing person. Thanks for the content! It's a perfect channel to visit for not only an educational experience but for a light hearted presentation that really captures the beauty of what's presented. Again, thanks! Watching intently - Ben.

[@6xArcaNumx6]

I just made this using the ultra pasteurized cream and it came out fantastic!. What I did which worked great is use a seed starter mat or they also called them lizard mats. It keeps a constant 72°. I put it in a dark cardboard box on the mat for 24 hours, then the refrigerator for 24 hours and it is perfection in texture and flavor. What a great recipe and so easy. Thank you!

[@CRayZWoLF1990]

3 days 2 ingredients 1jar THIS IN FREAKIN' AWESOME!!!!!! you sir upgraded my mash potatoes to another level and another subscriber!!!

[@jasondavis3244]

This is one of the easiest and best things in the world! This morning I’m making pancakes with sautéed peaches and a whipped creme fraiche topping and it is AMAZING! Thank you once again, Chef John!!

[@bernadettebailey5370]

I just did this recipe. Worked great! Tastes delightful!

[@joeries725]

I've been making this recipe since I first saw on food wishes YEEEEARS ago and almost always have some on hand in the fridge cause it always comes in handy in SOOOO many ways. Thanks CJ, U DA MAN!!!

[@stephenarias7695]

I am always amazed with your recipes that I actually make and turn out really good! Also, you have a great way of explaining things with good humor! You definitely know your audience!

[@MrDinoboy1]

Wow genius! I watched this only yesterday and I just put it in the fridge. Perfect thick white, creamy, goodness so far. Now, time for application. Thanks a bunch!

[@dennishunt1590]

I watch chef John's recipes a lot too, he's great. And unpretentious, I bet he's a good bloke.

[@WorldPeaceandLove]

I love the way you talk...what great sense of humour...heard ur butternut squash recipe before..thank you John :)

[@joycestewart4893]

I made this and used it in the sour cream coffee cake recipe I have treasured from my grandmother and WOW! This is not only easy but delicious. Thank you Chef John for this and soooo many other wonderful recipes. You never disappoint. My husband loves this and your ever so wonderful cream cheese recipe. YUM.

[@stluanne]

I am about to make my second batch and I love this recipe SO much! It works exactly as promised.

[@VeliMilan]

I just maid it with kefir (didn't have buttermilk on hand) and it came up exactly as in your video. I can taste milk fat, it's little nutty and vanila-ish. It's very solid, definitely not a sour cream. Can't wait to try it in Beef Stroganoff. Thank you for this video!

[@capablerain3285]

I've tried it and it is heavenly! It's thick like butter/mascarpone, but with a nice tang. Awesome spread on bread and topped with cherry jam! I love it! Thank you:))

[@stluanne]

OMG, I love this and am making it as soon as I can get some heavy cream! My grocer NEVER has creme fraiche and, like you, I love it for all kinds of things!! Thankyouthankyou!!!!

[@AnguillaJoArt]

Thank you chef John for more than just this recipe. Your videos are precise and to the point and I really appreciate them thank you very much.

[@gripper999]

This is an excellent kitchen trick. I try to have some on hand in the fridge all the time and sneak it into everything that calls for sour creme, and then some. I've added it to mashed potatoes, pancake batter, quick breads, stews, and used it as a condiment for baked potatoes and tacos. I think the recipe works best with pasteurized (rather than ultra pasteurized) cream. Thank you so much for the recipe.

[@tappakeggaday1]

Finally!!!!!! A recipe he finally makes that doesn't have cayenne pepper in it!!! lol...

[@TheTreeGal]

+tappakeggaday1 LOL.

[@SS4Xani]

What's wrong with cayenne? Ironically just the smallest pinch of cayenne would make a rather interesting difference here. :D

[@daja57]

Cayenne helps your circulatory system!

[@SS4Xani]

Dajanna Ochoa Among other things. I use capsaicin the same way most people use caffeine.

[@cruz191091]

tappakeggaday1 don't give him ideas man.

[@hyperreed]

The great thing about creme fraiche is although it is less tangy than sour cream it has a higher fat content so it doesn't curdle when heated in recipes, e.g. Beef Stroganoff.

[@97grad]

I've experimented with this a few years ago (when I made cheese at home) and it was amazing. I've served it with home made scones and jam, what a treat. it's definitely way better than store bought sour cream.

[@syedabeli]

I've made this to make the creme caramel! Beautifully done.

[@jaydubcee_]

I caught your video on Scottish oatcakes (which is a morning staple for my family now, thank you for that), and have always adored your recipes, Chef. Thanks for bringing that to this community

[@linkage12000]

I made this last week and it is fantastic! So far it is awesome on baked Potatoes and Tacos. Thank you for the recipe.

[@PinketteNinjax91]

This looks awesome I cant wait to try it Chef John. You actually re-inspired me to follow my dreams and go to culinary school. Keep up with the great videos! Can't wait till the next recipe.

[@vincecozzolino5135]

Made it with UHT cream. Worked fine just had to let it go 2 days in warm air rather than 1. Amazing after putting in fridge for 1 day! No comparison between store bought sour cream and home made. Definitely recommend trying it as it is so easy.

[@snowcloud06]

This is amazing! I have seen creme fraiche in recipes but I could never find it in any supermarket near me. Thank you, Chef John!

[@carolgiffen8203]

I made this!! It worked! I had homemade yogurt that had been draining in the fridge for 2 days when I saw this video. I did 3 days of “aging” because I forgot about it. But, it was still WOW! Then because life got in the way, I knew I wouldn’t be able to use it for about a week so I put it in the freezer just to see how it would fare. It fared fine, not grainy as I expected. I made a no-bake cheesecake with it. I am, after all, the bees knees of what I do with my cream cheese! I have to say I am impressed with myself.

[@Angel283]

Oh my goodness!!!!! I made this this week and let me say THANK YOU Chef John!!! I wasn't sure if I'd even like it as typically I don't care for the "tang". This stuff is FREAKING DELICIOUS!!!!!!!

[@milliway2010]

Try Chef John's clotted cream, it's even bettah!

[@thoman1458]

I made this and it was “done” today. OMG!!! This stuff IS amazing, just like you said.🤪

[@bridgetosomewhere8635]

An outstanding success. Beautifully thickened after first 24 hours, now in fridge for 2nd 24 hours. My house is cold but I warmed the oven just a tiny bit then turned off for the duration, didn't have to crack the door to get heat from the oven light, and cooked on top, was so beautiful when I took it out and took a teeny taste. Yum. So smooth. The whipping cream was on a special 10 PINTS for $10, so I bought 6. Just tried the one so far. I used a standard, sloped-sided canning jar (for jelly I think) and it wouldn't hold quite 2 cups of cream plus the buttermilk so I poured some back in the carton and went with what I had, used the cream on my bay scallop chowder. Now I plan to make CJ's chicken and dumplings next week, think I'll use some as a garnish on my swiss steak this weekend, I'll find things to use it for. Thanks!

[@1kinut800]

I LOVE that you live in San Francisco so I can find the exact same products you use! You make it all seem to easy but I'd...hey, since we live in the same town, can you just send over some of everything you makes? Thanks!

[@frenchiegirlintheusa]

What the heck I can actually make it and not spend 7.00 creme fraiche at the supermarket. thank you for making the video 😍

[@brianhammer5107]

I find it at HT for $3.75

[@angelicajoy1]

Making this for a soup I’ve made before that calls for crème fraiche but my store didn’t have any. It’s a lemon, chicken and dill soup with couscous (you can replace with orzo as well). Sautéed Carrots, celery, 1 clove garlic and baby Bella mushrooms and you use chicken stock concentrate as the base and crème fraiche to thicken and make creamy. It’s the BEST! ❤

[@kb3svj]

I made it after seeing this video. It worked as you presented. I did only use 8oz. of HWC and one Tbs of buttermilk. I let the cream and buttermilk come to room temp then placed it on the shelf for 24 hrs in our warmest room. It tastes pretty good; my wife was impressed. Thanks for the video.

[@Marialla.]

DAMN YOU CHEF JOHN!!! I made this. I tasted it, and my knees buckled. I heard angels singing. Universes collided. I am now spoiled forever for ordinary sour cream. I'm having a cremefraiche-gasm right now just remembering it.

[@moniquelamy5926]

😍

[@bethbartlett5692]

Awesome comment ! Got a visual 😇😇😇😇😇😇😇😇😇💫

[@jennhoff03]

Right?!?! I made his refried beans a few months ago, and it seriously ruined regular canned (or even some restaurant) refried beans for me. I used to eat them all the time, and now I taste it and think, "this is total garbage." Sadly I don't have the energy the recipe requires very often! I need to figure out an easier method or I'm going to be moping around every time we have tacos.

[@SamwiseGamgy47]

Made this last week and used it as part of a coffee cheesecake. It was fantastic. Thank you Chef John!!

[@maryrossmore1446]

Just made it and it turned out perfect! Thanks for sharing this recipe.

[@kathleenwassum7712]

I am trying this today, as we hunker down for Hurricane Ian in Florida! I always try to find Crème Fraise in the grocery, and they always point you to very good sour cream! This is Obviously very different, and the fact that you can cook with it, even better!! Thanks Chef John! I’m writing your name on my Ballot in November!!😅❤

[@ephrem3000]

Don’t go changing your style because of the haters. I love “the Voice”. It makes you YOU. I also love the singing at the end. I am a musician and an audio engineer.

[@MountJoyPa]

Chef John, I Made this over the weekend. Turned out Great !!! going to try your Beef Stroganoff Recipe with it

[@noeR_22]

I’ve made this many times where I’ve added fresh fruits but also a drizzle of honey with pine nuts. Yum

[@2b88player4]

Chef John always delivers an education when cooking. Another taste worthy video. Thank you.

[@Daniel-pu9fi]

Creme fraicheeee... Cafeteria fraiche!

[@SrpskoNightmare]

Damn beat me to it lol

[@galbeeri8360]

+Daniel • lalalalala fraiche fuck ya

[@frannylpfan]

+Daniel • Randy marsh hahaa

[@hellogoodbye2424]

I’m going to watch that episode now

[@thelasttaarakian]

Lmao thats all I can think about too

[@KautiousKat]

I'm in love with you at this point! CHEF JOHN!!!!

[@Floatie114]

I started some of this last night using reconstituted cultured buttermilk blend with the cream, not knowing if it would work...but it thickened! I had a crock pot going with a roast and put the jar near it on the counter. I'm going to refrigerate it tomorrow because it's not quite as thick as yours yet! Can't wait to see how it turns out!

[@nancy9704]

I had no idea it was made with only two ingredients! Looks so easy to do. Thank you for the recipe

[@kingof206]

Stan marsh would love this

[@raylazerman8240]

Don't you mean Randy?

[@eboymorales3047]

"La la la la la la la! creme fraiche, cafeteria fraiche!"

[@CH0RUS]

creme fraiche, hmmmm fuck yea

[@ThoughtScientist]

shallots wont overwhelm the chicken's natural flavors, fuck yeah

[@x44magnum]

cafeteria FRAICHE

[@jstyledipset]

J Wilson Caaa-feeeteriiaaaa FRAICHE!

[@SilhouetteJudas]

ThoughtScientist You gonna deglaze that fucking pan?

[@michelledomitor7471]

SilhouetteJudas wow what a loser u are

[@marammohamed6746]

Thanks a lot for the recipe, I've tried it it's so awesome.

[@jimmascaro2456]

Fast becoming a fan. More & more I tune in for your unique subjects we all love. I'll be trying this 1 for sure.

[@pattijesinoski1958]

A Canadian , who made this all the time, suggested that she put her jar on top of her refrigerator to cure and keep warm.

[@dagda825]

I watch Chef John so much I think I'm becoming a stalker. Beef stock, veg stock, john stalk? I believe so

[@sharonlatour6230]

yeah, you're not the only one! :) me TOO!!!!!!

[@oneitalia2312]

Cute! I get it

[@fauxmanchu8094]

dagda825 😂😂😂 he's a lifesaver in the kitchen. Great recipes with plenty of helpful, priceless tips.

[@victoriasophiaysabelleelis3489]

Me three! 😀😀😀❤

[@Haroldm814]

Unfortunately I'm from CT and have a bit of an accent so I read "stalk" as "Stawk" lol

[@stonetop]

Just made this... It's amazing. Perfect for the chili I'm making for dinner!

[@cagwscam6398]

This was absolutely delicious. I live in Japan and buttermilk doesn’t exist, so I added 2 Tbls of my homemade Greek yogurt to 200ml of high-fat cream and put it in my yogurt making machine for 24 hours and it came out beautifully. As Chef John suggested, I made his beef stroganoff recipe using the creme fraiche and it turned out fantastic! Chef John’s recipes are awesome!

[@Whitneypyant]

Oh great that South Park episode is running through my mind.

[@AllucB]

Whitney Pyant and we're gonna top that with a little cream fraiche... awe fuck yeah

[@Whitneypyant]

Victor Jennings lol

[@hanneshauptmann]

~Cafeteria Fraiche

[@AbhishekSubbaiah]

I was laughing my ass off the ENTIRE time while also smiling due to sheer gastronomic happiness. South Park and my appetite working hand in hand.

[@extremelyhappysimmer]

ikr. they pronounced it wrong the whole time n it bugged me so much DX creem freech!

[@user-xy6hp5xr7h]

If you don't have cultured butter milk, i experimented and i found that 1 cup of heavy cream, and 4 tablespoons of that juice that greek yogurt have on top when i is left in the fridge for a few days, like 3.

[@nolansykinsley3734]

Any juice or even just some greek yogurt or regular yogurt will work, as long as it transfers some of the culture. Some actually recommend using yogurt instead of buttermilk. I haven't found out why yet, BUT I am doing an experiment tomorrow to find out the difference.

[@andreaharrington4553]

I'm interested in hearing how this experiment turns out.

[@petalss5325]

I'm not used to the term sour creme, but looking at the process, it's very like making 'yogurt'. adding yogurt to fresh milk makes yogurt, i wonder how different it'll be with heavy creme! anyone know the difference btw two?

[@user-xy6hp5xr7h]

.

[@user-xy6hp5xr7h]

Soo Nam It's basically only thicker, and a bit of a tangier taste in it.

[@peterhellyer6916]

I made this! So simple and easy and little involvement and dishes to clean, yet so much better than store bought)

[@MsKariSmith]

It's wonderful....thanks Chef John for sharing!!!

[@JustAboutAnything66]

I've have never had Creme Fraiche. That stuff looks so good I've started to feel sorry for me. I'm making this right NOW.

[@amapparatistkwabena]

How did it go?

[@suzieparis6821]

So funny

[@tomlevine2134]

Fascinating! I"m curious, how long the Creme Fraiche can stay in the fridge?

[@brianmagazu]

Does anyone know the answer to this??

[@suzieparis6821]

Quite awhile

[@jeremeybritton2129]

According to the internet, anywhere from 5 days to 12 weeks. Internet cooking blogs say 4 to 5 days, dairy producers say 8 to 12 weeks. Personal experience says anywhere in that range, depending on prep. If you sterilize all of your tools (container, spoons) before you let the cream touch it, it lasts longer. But it is still good until mold starts to grow on it. Once you see mold, trash it. If it lasts long enough to get moldy, that is.

[@blt4life112]

Beautiful texture. Wow!

[@marilyngranados5371]

We made this and it is absolutely delicious. I don't want to ever buy sour cream again. I guess we are slow on getting around to some of your older videos since I see these comments are from quite a few years ago. But we are going through them one by one. Regarding the comments on your cadence... WE LOVE IT! That's what makes these videos so entertaining coupled with your "dad" humor we find ourselves "rewinding" (remember those days?) and watching it again. Thanks so much for GIVING us your knowledge.

[@LiLiLaJolie]

Hello, hello Chef John! What a very nice Crème Fraiche! I really hope to make it soon, but I have a little question about the cultured buttermilk... A part from making Crème Fraiche, in which other recipes can I use that ingredient? Thx for your attention.

[@AEMAEMAEMAEM]

1-go to his blog's website: foodwishes.blogspot 2-type in 'creme fraiche' under "find a video recipe!" (located upper right side) 3- enjoy!

[@deedeemooreco.2304]

Beef stroganoff is my signature dish that everyone asks for ( I really need to change it up), but have always used my homemade sour cream. You better believe I’m going to try Chef John’s recipe. Who’d a thunk of homemade creme fraiche? TY Chef John, I aspire to ‘chef’ as gorgeously as you, even a little.

[@davidcarbone3385]

Aways wonder how to make this! Will definitely try this! Thank-you, Chef John!

[@erictir7986]

Food Wishes, I am trying your recipe for the first time and can't wait to taste it. Been making sour cream for a few years now but this will the first time for me. Thank you sir

[@jj01a]

could the crème fraiche be used as starter to be added to additional cream?Just trying to perpetuate the fraiche

[@darthinhalus7441]

Oooooooh. Great idea. Anyone know if you can just keep adding cream to your "starter" fraiche? If so, when do you add more cream and how long/what temp does it need to sit to fully fraiche-ify???

[@eolond1003]

We added cream to it and left it out again overnight before returning it to the fridge. If you don't leave it out overnight, it won't ferment or thicken up the way it should. Kept a jar of creme fraiche going for a couple months using that method.

[@uweschroeder]

Yes.

[@josephine7867]

Super vidéo. Mais permettez-moi de parler de quelque chose d'important, je vois que beaucoup de jeunes et moins jeunes font des erreurs que je pense qu'ils ne devraient pas faire. Je crois que tout le monde, jeune ou vieux, devrait avoir un plan d'investissement qui fera passer son rendement financier de trois chiffres à six chiffres. L'investissement peut être votre plan de retraite ou votre plan futur, selon ce que vous voulez, mais le plus important est que vous ayez un investissement qui soit rentable.

[@josephine7867]

@@cecilia4707 Investir dans le marché des crypto-monnaies forex vous avez besoin d'un professionnel pour vous guider pour éviter les pertes car les signaux ne sont pas vraiment faciles à lire c'est pourquoi vous devez investir avec un expert pour faire un meilleur profit

[@martinezmartinz]

@@josephine7867 Quel est l'expert que vous recommandez et comment puis-je le contacter ?

[@josephine7867]

@@martinezmartinz Mme Ann Mylander Coffey est la meilleure experte que je puisse recommander, j'ai fait de bons profits en investissant avec elle et en parlant d'elle

[@josephine7867]

tu peux lui écrire INSTAGRAM

[@josephine7867]

*Ann coffey trade*

[@jignapatel2479]

Good lord! I made this. Heavenly. You are the best! Thank you!

[@RagginDragon13]

I honestly have been using cream cheese when something calls for creme fraiche...this is great to learn, thank you!!!

[@gefloigle]

You are, after all, the Eric Clapton that makes your creme fraiche happen.

[@weijieloh9928]

I come from(Singapore) where cultured buttermilk is almost(I am not aware of its availability) impossible to find, can i use plain yoghurt instead? Which contains its own cultures.

[@calvin5742]

+Loh Wei Jie I'm from Singapore too and I'd love to know whether can I use yoghurt as a replacement!

[@lauriedepaurie]

+Calvin Ng As long as it's live culture yoghurt you'll end up with a similar result. Different cultures will have different yet comparable results. It's basically a bunch of bacteria eating away parts of the cream and excreting different substances. It sounds really gross but tastes so daaaamn good...

[@toufiquethunder]

Try indian bengali stores, say that you want "talk doi"

[@steezmonster92]

+Loh Wei Jie Hi there! Did you ever give this a try? Would love to hear your results.

[@weijieloh9928]

+David Ung, Yes I did try it out and it worked well, consistency and taste was similar if not the same as what you would expect from Creme Fraiche. Disclaimer, don't leave it too long in the fridge for storage as it will get rather liquid like yoghurt, use it asap.

[@edgecru5her]

Where was this all my life ..in the States!?!?!! Absolutely fantastic! So hard to find in stores and pricey. This was quite easy and delicious on a dime!!

[@runincool01]

I’ve made this twice now and I love it!

[@pizzasaurolophus]

once it's ready after chilling in fridge - how long does it last before it goes bad?

[@carolgiffen8203]

Carter Wilson It doesn’t have the same shelf life as commercial, at least in my experience. I start to see mold after 4 or 5 days. I don’t know why, but it is so delicious that I now use what I need and eat the rest like yogurt with maple syrup mixed in. I know, I know, but I don’t make it that often and I don’t make a ton at one time. Store bought is ok. Homemade is fabulous!

[@joycloud]

Creme Fraiche, cafeteria fresh

[@ottbee6976]

Never had creme fraiche in my life but I will try this easy recipe. Thanks, Chef.

[@lynnleavitt478]

With this pandemic, I finally found buttermilk (go figure) so I made this yesterday. It's been 24 hours and I just checked it----thick, creamy, and much better than sour cream. You're right about the flavor. Now it's in the fridge for another 24 hours and I'm trying to decide which dish to make to inaugurate it.

[@tedray]

There have been a few questions regarding the use of ultra-pasteurized heavy cream when making creme fraiche. If this is the only product available (and in most medium to small markets you may have only 1 or 2 choices), it will take a while longer for the fermentation to take place if you use a buttermilk with active cultures! An ultra-pasteurized buttermilk will have no effect on an ultra-pasteurized heavy cream. Your ace in the hole would be to add 1 tablespoon plain yogurt (not fat free or low fat) with active cultures to the cream/buttermilk mixture. Just remember: if the carton says 'Ultra Pasteurized' you're getting an overly processed product with no live bacterial cultures. If the yogurt with active cultures is not available, you're just going to have to make do with the sour cream in your dairy case. :-(

[@mazmusicornament525]

if there are no cultures, fermentation wont occur. maybe dropping contents of a particular probiotic wud make due.

[@Warbler36]

I saw on another channel is it this is not true of all buttermilk. He said that the cultures are added after pasteurization, meaning that the buttermilk did have live cultures. That would be the only way this would work.

[@L1b3rta]

"...there's a little bit of a nuttyness to it" Oh I can sense the nuttyness :D (spot the reference)

[@jannaparks6132]

HA! RATATOUILLE! One of my favorite movies!

[@notavegan4722]

I just made this! It's so good! I can't wait to use it.

[@GregCurtin45]

this was truly fascinating and educational. Thank you Chef John

[@persebra]

buttermilk and heavy cream are more expensive than sour cream.

[@kawtiel9533]

Creme fraîche is closer to heavy cream than sour cream. Here where I live we call whipping cream : crème fraîche

[@Cutesvetik]

For me this is a must now as soon as I ran out I make a fresh batch. I use it everywhere instead of sour cream. Thanks a lot Chef John 👍👍👍

[@rondagoodlet5588]

Making your Beef Stroganoff recipe today, love your Crème Fraiche recipe as well!

[@robertapgar9473]

As simple as this is to make I'm finding it incredibly frustrating to do. It just won't come together. I'm getting a soupy consistency after 24 hours of waiting. Using 1% cultured buttermilk and ultra pasteurized cream. I've kept it in oven with a light on, so I doubt the temperature is an issue. Maybe it's the ultra pasteurized cream? aaarrrghhh...I'm so disappointed. Was gonna make Chef John's beef stroganoff with this. Now I'm debating if I should just use it as is or switch to sour cream.

[@robertapgar9473]

and what is the deal with " ultra pasteurized" cream anyways? Was there a problem with plain old pasteurized? I couldn't find whole buttermilk either. Stores in my area only carry fat free and 1% buttermilk. We do however have about 500 different varieties of coffee creamer. Sign of the times I guess.

[@24framedavinci39]

I used exactly what you used and it came out great. Perhaps your area is much cooler than mine. Ah...I also see you posted a month ago. If it's still cold there, I'm sure heating the cream, as chef John stated, before adding the buttermilk will help the process.

[@twistednerve74]

It's possible that the temperature was a little cool where you stored the creme fraiche. I made mine today (after 34 hours of it sitting out) and it has finally gotten thick. If the area you are letting it sit is under 70-75 degrees, then it will take longer to thicken (as my case, my kitchen was 65 degrees because it is the end of winter time here).I also experimented by putting the jars of creme fraiche in a warm water bath that was 75 degrees and keep refilling it when the temperature dropped too much.

[@Warbler36]

It may be the brand of buttermilk you were using doesn’t have the correct or enough active culture in it. Try switching buttermilk brands and give it another try.

[@cathydorrah8219]

It’s the temp. I made this in my instant pot on the yogurt setting in the mason jar, so far it’s been 10 hours and it’s already set up. I used ultra-pasteurized heavy whipping cream.

[@kazz345]

What if you live in Alaska and your kitchen is freezing and there's no sun coming in?! Anyone have an idea of where I could leave it?

[@v00mz]

Kazz Hawaii

[@Tanuki5]

This would work. www.kingarthurflour.com/shop/items/bread-proofing-box

[@kazz345]

Paul Keyes Nice! Thanks!

[@keithstewart934]

I put mine in the closet where my hot water heater is...always warm in there.

[@amt1335]

Kazz b

[@poulthomas469]

This is so good. I've made it a few times now and found that if you change the amount of Buttermilk the end result can taste quite different. I'm not sure i'll ever buy store bought sour cream again. I put some cocoa powder and chocolate syrup into some of this. Froze it for a bit and it came out as a fantastic treat.

[@kristjan2838]

Needs more cayenne

[@calebgonsalves2970]

Well you are after all the Chef John, Of how much cayenne you decide to put On!

[@bethbartlett5692]

😂😂😂

[@ImInLoveWithBulla]

As Randy would tell you, it’s pronounced creem freesh.

[@ApartmentKing66]

Thanks; I had no idea.

[@MsSouthernman]

I do use a lot of sour cream, so I gave this a try. Hurrah, it turned out wonderfully. Thank you.

[@bradmiller9993]

I'm waiting for the foodie bucket list; this recipe is now in my fridge.....heaven can wait.

[@beazek]

how long does it last in the fridge?

[@flyingfox707b]

Thinking it's literally spoiled milk... What do you think? :D

[@beazek]

if you have no anwser for me then just say nothing...

[@noname_atall]

+beazek malandro, he was right BTW.

[@shallomn4746]

so many humourless fuckers on KZbin eg beazek

[@jaimewarden4304]

beazek malandro * His blog post says it should last in the fridge for 1-2 weeks, FYI!

[@basurababy]

Crrreeeeeeeeemee Fraaaiiiiche!! Cafeteria Fraiche!!! Like if South Park brought you here.