Probiotic Créme Fraîche

The French cuisine is filled with recipes that contain Crème Fraîche. Making your own probiotic Crème Fraîche is super easy. You can use it just like you would sour cream only it will be probiotic, and man is it good. Crème fraîche is basically fermented cream. Many of the store-bought brands are not probiotic and have been pasteurized. They can also be kind of expensive but making your own is so easy you’ll never want to buy it again. I love this as a topping for soups, on baked potatoes, and in all kinds of dips. The good bacteria in the cream actually aids in preservation so it tends to keep fresh in the refrigerator longer than milk or cream. And it’s crazy good on everything!
Servings: 1 quart


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  • Warm cream slightly to 86ºF.
  • Add starter culture and stir until thoroughly mixed. Do not stir longer than 15 seconds.
  • Cover the container with a coffee filter or cloth, secured with a rubber band.
  • Place the mixture in a warm spot, 72°-77°F, for 12 hours or until thickened. It will thicken more in the refrigerator.
  • Once the mixture has set, cover the jar with a lid and place it in the refrigerator for at least 6 hours to halt the culturing process and cool the crème fraîche.
  • If a thicker consistency is desired, strain the crème fraîche through a tea towel or tight-weave cloth such as butter muslin.
  • Store the finished product in the refrigerator for up to three weeks.


Whipping cream (whole cream) will yield the thickest crème fraîche.
Half-and-half can be used, but the crème fraîche will have a thinner consistency. One to two tablespoons of dry milk powder can be added as a thickener, if desired.
Raw cream can be used but will yield a thinner consistency than if pasteurized whipping cream is used.
Avoid ultra-pasteurized (UP) or ultra-high temperature (UHT) cream as it yields inconsistent results when used for culturing.