Upload Photo

* Please use only your own original photos.

How to make crème fraiche at home

Crème Fraiche goes well as a topping for pudding, tarts, scrambled eggs or toasts…It is also used for thickening of soups and sauces. Here i have used AMUL cream which makes my Creme Fraiche low fat tooIf you prefer, you can use heavy cream

Farrukh Aziz


  1. 500 ml Cream
  2. 3 tbsps Butter milk Yoghurt Cultured or Plain


  1. Blank step
    Add Photo

    In a pan, heat the cream to make it just lukewarm. Do not over heat it or let it boil.

  2. Blank step
    Add Photo

    Take it off the stove, add 3 tbsp of Yoghurt or Butter milk.  Stir well.

  3. Blank step
    Add Photo

    Transfer it in a glass jar.

  4. Blank step
    Add Photo

    Cover the jar with a muslin cloth and secure it with either a rubber band or thread.

  5. Blank step
    Add Photo

    Leave it at stand at room temperature for 12 to 14 hours.

  6. Blank step
    Add Photo

    Cream will become very thick, but it will not set. It should have a consistency of Mayonnaise or thick Yoghurt.

  7. Blank step
    Add Photo

    When its ready, stir the cream well and this time cover it with a jar lid.

  8. Blank step
    Add Photo

    Refrigerate the jar then for another 10 to 12 hours.

  9. Blank step
    Add Photo

    Your Crème Fraiche is ready…..Refrigerate it and use it upto 10 days….

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap