52 Weeks of Bad A** Bacteria – Week 15 – Homemade Crème Fraîche Recipe

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Homemade Creme Fraiche Recipe Follow Me on Pinterest

Have you ever made crème fraîche? If not, you’re missing out! It is absolutely wonderful and it is so easy to make at home for a fraction of the cost of buying it. At my local health food store, an 8oz container of crème fraîche is $5.99. At some specialty food shops around town, it’s even more expensive! However, I can buy a quart of high-quality cream (the best I can get, since I can’t get raw) for $5.99. I use the Kolona SuperNatural brand of dairy products because they are grass-fed and VAT pasteruized. So, I can save myself $18 and get four times as much crème fraîche. What’s not to love?

What is Crème Fraîche?

Crème fraîche is soured cream that traditionally contains about 28% butterfat and has a pH around 4.5. It is less sour than sour cream. It’s not quite as thick as some sour creams and has a much higher fat content. In countries like France, Belgium, Romania, Lithuania, Scandinavia, and the Netherlands, it’s a traditional part of their diet. It has gained popularity and availability since the 1990s.

Historically, crème fraîche is believed to have originated in Normandy, where “the crème fraîche from a defined area around the town of Isigny-sur-Mer in the Calvados department of Normandy is highly regarded, and is the only cream to have AOC (‘Appellation d’Origine Contrôlée’) status, which was awarded in 1986.[4] However, it is now produced in many other parts of France, with large quantities coming from the major dairy regions of Brittany, Poitou-Charente, Lorraine and Champagne-Ardenne. In parts of North Wales Creme Fraiche is also known as Croghurt.”

Because of the high fat content, it’s perfect to use in heated dishes, because it won’t curdle. It is delicious in sweet and savory dishes alike. I use it just like I would sour cream. My favorite way to eat it is probably dolloped on fresh or frozen fruit for a quick and healthy dessert or snack. In the picture above, I have a dollop of it on frozen blueberries and peaches with just a few drops of vanilla creme stevia. YUMMMO! Crème fraîche is so easy to make that I know you won’t go back to store bought once you’ve tried it!


Crème fraiche“, Wikipedia.

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.



  1. Hi Jessica,
    I have just made this using home made kefir and noticed that the Crème Fraîche has separated in to two layers one is a clear liquid at the bottom of the jar, do I pour it off or stir it in ?
    Thanks Erica


    Posted 07/18/14

    • Hi Erica – The clear liquid at the bottom is whey. You could pour it off and use it for something else (baking, or even just drinking). It is very nutrient-dense. Or, you could stir it back in, but it will make the Crème Fraîche thinner. Either way is delicious!


      Jessica Espinoza
      Posted 07/20/14

      • Thank you 🙂


        Erica Hedberg
        Posted 07/21/14

  2. I love your site!!! Thanks for all the great information!


    Posted 12/08/14

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