600ml double cream
2 tablespoons plain yoghurt (look for a product made with live cultures – Gopala works well for us)

Crème fraîche doesn’t seem to get nearly the attention it deserves on the culinary stage, often only featuring as a back-up dancer. As well as being both extremely satisfying and simple, making your own crème fraîche provides an extra-creamy, tangy final product which deserves some more limelight.


1.Mix the yoghurt and cream together.
2.Pour into two 250ml sterilised glass jars (or one 500ml jar) and cover with a tea towel.
3.Place in a warm, dry place out of direct sunlight for 2-3 days, until thickened.
4.Seal and store in the fridge for up to one week.
5.NOTE: if the temperature is cooler, it may take longer for your crème fraîche to thicken.
6.Placing the jars in a dish of warm water can help to speed up the process.

Recipes, food styling & photography Will Bowman & Jane Lyons

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