Crème Fraîche

Print Friendly, PDF & Email

Makes 1 cup



  1. In an impeccably clean glass jar, mix the cream and yogurt well.
  2. Cover with a paper coffee filter secured with the jar lid ring or a sturdy rubber band.
  3. Put on the counter at room temperature, protected from being disturbed. (Inside a cold oven is a good spot – just take care not to turn it on!) Leave for 12 to 24 hours (the longer, the thicker).
  4. Cap with a secure lid and refrigerate for use up to 1 to 2 weeks.


Like this? Why not share it:Share on Facebook
Tweet about this on Twitter
Share on Tumblr
Share on Reddit
Pin on Pinterest

This recipe is perfect for the SousVide Supreme!

Would you like to try cooking this recipe? Learn more about our water ovens by visiting our site. The world’s first water oven designed specifically to bring the gourmet sous vide cooking method into home and small restaurant kitchens.

Comments are closed.