Learn how to make a rich, creamy crème fraîche substitute at home using heavy cream and plain yogurt. The perfect affordable shortcut when you cannot find it at the grocery store!
“Creamy, tangy, and incredibly easy to make, this 2-ingredient homemade crème fraîche substitute needs just heavy cream, plain yogurt, and a little patience. Once you see how simple it is, you will never buy the expensive store version again.” – Mona, Far From The Farm.
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
Growing up in Britain, crème fraîche was simply one of those ingredients that always seemed to be sitting on supermarket shelves. It was just another everyday staple alongside cream, butter, and yogurt, and I never really thought much about it because it was so easy to find.
Then I recently moved here to the U.S., and it’s a different story.
While some grocery stores here carry crème fraîche, plenty don’t, and when I do spot it, it’s often tucked away in a specialty section with a price tag that’s hard to justify for something I know is actually very simple to make.
So, like so many things I’ve learned since moving across the Atlantic, I decided to make my own instead.
Before we get started, there’s one important thing to know: this homemade crème fraîche recipe relies on the live active cultures in plain yogurt to naturally thicken and culture the cream.
When you’re shopping, take a quick look at the yogurt container and make sure it says “contains live and active cultures” or something similar. Most plain yogurts do, but it’s always worth checking to give your homemade crème fraîche the very best chance of success.
The actual recipe is super easy! If you can stir together two ingredients and leave a jar on your kitchen counter for a day, you can make homemade crème fraîche!
One of the recipes that first made me fall in love with crème fraîche all over again was Jamie Oliver’s famous lasagna. Instead of making a traditional béchamel sauce, he stirs crème fraîche into the meat sauce, creating a lighter, creamier lasagna that has become one of his best-loved recipes. If you haven’t tried it yet, I thoroughly recommend adding it to your meal plan!
Of course, that’s just the beginning. Homemade crème fraîche is wonderful stirred into creamy soups, pasta sauces, mashed potatoes, scrambled eggs, and risottos. It’s equally delicious spooned over baked potatoes, dolloped onto tacos or chili, served with smoked salmon, or paired with fresh berries, fruit crumbles, and warm desserts.
Once you start keeping a jar in the refrigerator, you’ll be amazed how quickly you find excuses to use it.
As a military family working through Baby Step 2 of our debt-free journey, making simple pantry staples from scratch has become one of the easiest ways we stretch our grocery budget.
Recipes like this cost a fraction of buying the ready-made version, and I almost always have heavy cream and plain yogurt in the fridge anyway.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No AI recipe images or staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So grab a clean jar, pour in your cream, stir in a spoonful of plain yogurt, and let time do the rest. In about a day, you’ll have thick, silky homemade crème fraîche that’s every bit as delicious as the store-bought kind, and probably a whole lot cheaper too!
Recipe Disclaimer
All Far From The Farm recipes are shared as a guide based on what works in my home kitchen. Results may vary depending on your ingredients, equipment, and cooking setup, so always use your own judgement. Please check all ingredients for allergies, intolerances, or dietary needs before making any recipe. Far From The Farm is not responsible for any reactions or outcomes from the use of these recipes. Nutritional information is an estimate only.
Mona – Far From The Farm
Equipment
- A clean glass jar, mixing bowl, or food storage container
- Measuring cups and spoons
- Spoon or small whisk
- A plate, lid, clean tea towel, paper towel, or plastic wrap to loosely cover while culturing
- An airtight lid or container for storing in the refrigerator
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Ingredients
Makes approximately 2 cups
- 2 cups heavy cream
- 2 tablespoons plain full-fat yogurt with live active cultures
How to Make Homemade Crème Fraîche
Step 1: Combine the Ingredients
Pour the heavy cream into a clean bowl, jug, food storage container, or glass jar.
Add the plain yogurt and stir well until the yogurt is completely incorporated into the cream. There shouldn’t be any visible lumps remaining.
Step 2: Cover
Loosely cover the container with a lid, plate, clean tea towel, paper towel, or plastic wrap.
The goal is simply to keep dust and anything else out while the mixture cultures. It doesn’t need to be airtight at this stage.
Step 3: Leave at Room Temperature
Place the covered container somewhere in your kitchen that’s comfortably at room temperature, ideally around 70°F to 75°F (21°C to 24°C).
Leave it undisturbed for 18 to 24 hours.
As the live cultures do their work, the cream will gradually thicken and develop the mild tang that makes crème fraîche so delicious.
Step 4: Check for Doneness
After about 24 hours, gently give the container a little wobble.
The crème fraîche should look noticeably thicker than when you started and have a gentle wobble and telltale ‘cracks’ similar to thick yogurt. It should smell pleasantly creamy with a slight tang.
If your kitchen is cooler than average, it may simply need another 6 to 12 hours.
Step 5: Chill
Once it has thickened, cover the container with an airtight lid and transfer it to the refrigerator.
Chill for at least 24 hours before using.
The crème fraîche will continue to firm up as it chills, giving it its wonderfully rich, silky texture.
Notes
- Use plain full-fat yogurt with live active cultures for the best results. The live cultures are what transform the cream into crème fraîche.
- Heavy cream with a higher fat content produces the richest, creamiest finished product.
- Your kitchen temperature affects how quickly the crème fraîche cultures. Cooler kitchens may take a little longer.
- Homemade crème fraîche has a mild tang. If you prefer a stronger flavor, simply leave it at room temperature for a few extra hours before refrigerating.
- Always use clean utensils when serving to help it stay fresh for as long as possible.
Troubleshooting
My Crème Fraîche Didn’t Thicken
The most common cause is using yogurt without live active cultures. Double-check the label before starting. If your kitchen is cooler than 70°F, simply give it another 6 to 12 hours.
It Smells Sour
A gentle tangy smell is exactly what you’re looking for. If it develops a foul odor, visible mold, or unusual colors, discard it and start again with fresh ingredients.
It’s Too Thin
Some brands of heavy cream contain different amounts of fat, which can affect the final consistency. Refrigerating for a full 24 hours usually thickens it considerably.
It’s Too Thick
That’s perfectly normal. Simply stir it before using to bring it back to a smooth, creamy consistency.
Storage
- Store homemade crème fraîche in an airtight container in the refrigerator for up to 2 weeks.
- Always use a clean spoon when serving.
- Freezing isn’t recommended, as the texture can become grainy after thawing.
Ways to Use Homemade Crème Fraîche
One of the best things about keeping homemade crème fraîche in the refrigerator is how many meals it can improve. Try it:
- Stirred into creamy soups.
- Mixed into mashed potatoes.
- Folded through pasta sauces.
- Dolloped onto baked potatoes.
- Served with smoked salmon.
- Added to scrambled eggs.
- Spooned over fresh berries.
- Served with fruit crumbles or pies.
- Swirled into cheesecakes.
- Used in lasagna instead of béchamel sauce, to make it a little lighter.
Why You’ll Love This Recipe!
- Only 2 simple ingredients.
- No special equipment required.
- Costs much less than store-bought.
- Rich, silky texture.
- Delicious in both sweet and savory recipes.
- Easy enough for complete beginners.
- A great make-ahead fridge staple.
- Naturally thickens with almost no effort.
- Perfect if crème fraîche is difficult to find where you live.
FAQs
No, not quite. Both are cultured dairy products, but crème fraîche contains more fat, making it richer, creamier, and less likely to curdle when heated.
Yes! One of its biggest advantages is that it holds up beautifully in hot sauces and soups without splitting as easily as sour cream.
The easiest way is to read the label and look for wording such as “Live Active Cultures” or “Contains Live and Active Cultures.” Many brands list the specific cultures too, such as Lactobacillus bulgaricus and Streptococcus thermophilus.
If the yogurt doesn’t mention live cultures anywhere on the packaging, it’s best to choose a different brand. Those live cultures are what ferment the cream and turn it into thick, tangy crème fraîche.
Full-fat yogurt produces the richest, creamiest results, but low-fat yogurt containing live cultures will usually still work.
Usually it’s because the yogurt didn’t contain live active cultures or your kitchen was a little cool. Giving it more time often solves the problem.
How to Make Crème Fraîche with Yogurt (Easy 2-Ingredient Substitute)
Ingredients
Equipment
Method
- Pour the heavy cream into a clean bowl, jug, food storage container, or glass jar.Add the plain yogurt and stir until completely combined with no visible lumps.
- Loosely cover with a lid, plate, clean tea towel, paper towel, or plastic wrap.
- Leave at room temperature (approximately 70°F to 75°F) for 18 to 24 hours until noticeably thicker.
- The crème fraîche should look noticeably thicker than when you started and have a gentle wobble and telltale 'cracks' similar to thick yogurt. It should smell pleasantly creamy with a slight tang. If your kitchen is cool, leave it for another 6 to 12 hours if needed.
- Cover with an airtight lid and refrigerate for at least 24 hours before using.
Notes
- Use plain yogurt that contains live active cultures.
- Full-fat yogurt produces the richest results.
- Cooler kitchens may require a longer culturing time.
- If you prefer a tangier flavor, leave it at room temperature for a few extra hours before refrigerating.
- Always use clean utensils when serving.
Storage
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Always use a clean spoon when serving.
- Freezing is not recommended as it can affect the texture.
Related Recipes
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Takeaway
Homemade crème fraîche is one of those 2-ingredient recipes that feels almost too simple to be true.
With just heavy cream, plain yogurt, and a little patience, you can make a rich, creamy kitchen staple that’s every bit as delicious as the store-bought kind. Once you’ve made it for yourself, you’ll probably find, just like I did, that it’s one of those ingredients you always want to have waiting in the refrigerator!
What to Try Next?!
Share & Rate This Recipe!
If you try making your own homemade crème fraîche, I’d love to hear how it turned out! Leave a star rating on the recipe card below and let me know how you used it!
Last update on 2026-07-24 / Affiliate links / Images from Amazon Product Advertising API
