Sous Vide Créme Fraîche [project #378]


Créme Fraîche is somewhere between yogurt and sour cream. It has a higher fat content, so it is much richer and creamier. It can be used in so many ways: a dip for a fruit plate, rolling it into crepes, enriching a pasta, soup or mashed potatoes, or in this Frittata Recipe.

Sous Vide Créme Fraîche

Total Time: 8-12 hours, Active time 10 minutes

Skill Level: Easy Peasy. Budget: $. Serves: Makes 1 10 oz. portion of créme fraîche.


A sous vide machine [photo below] (there is a way to make créme fraîche without a sous vide machine but it takes 24 hours, click here for that how to.)

Mason jars and lids.


  • 1 c. heavy cream
  • sous2 tbsp. buttermilk


  • Sterilize your jar(s) in steaming water (put an inch of water in the bottom of a pot place the jars and lids inside and cover with a lid allowing steam to sterilize the jars for you on medium heat for 10 minutes).
  • Pour the heavy cream and the buttermilk into the jar and lid the jar tightly.
  • Bring the sous vide bath to 95˚F. Before you place your jars in make sure that you’ve timed this right so you will be able to take them out somewhere in the 8-12 hour range.
  • Place the jars into the 95˚F bath and allow to bathe for 8-12 hours at that temp.
  • When finished remove the jars from the bath and place them in a ice bath to chill them down before storing in fridge.
  • The créme fraîche can be stored in the fridge up to 3 weeks.

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