Kefir Crème Fraîche

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Preparation info

  • Makes

    1 cup

    • Difficulty


Appears in

Season: Big Flavors, Beautiful Food


By Nik Sharma

Published 2018

  • About

Crème fraîche is a luxurious ingredient. It has a velvety smooth texture and a mildly sweet and tangy taste. And because it has a much more interesting flavor profile than heavy cream, I use it often in both sweet and savory dishes.

Buttermilk is often used to ferment the cream, but I prefer using kefir. It contains yeast in addition to lactobacilli, and together they create a silkier and more puddinglike crème fraîche with a richer flavor.


  • 1 Tbsp full-fat kefir
  • 1 cup [240 ml] heavy cream


In a sterile 1 pt [480 ml] canning jar with a tight-fitting lid, combine the kefir and the heavy cream. Stir with a spoon and cover with a clean piece of cheesecloth. Keep in a warm place (preferably 71°F [22°C]) until it thickens, at least 24 hours. Remove the cheesecloth and seal the jar. Store in the refrigerator for 48 hours before using. Keep refrigerated, and use within 2 weeks.