Sous Vide Creme Fraiche


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 105 F / 40.6 C
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Creme fraiche, a soured cream that’s slightly less sour than store-bought sour cream, is easy to make at home with the Anova Sous Vide Precision Cooker. All you need is heavy cream, buttermilk, and a canning jar. It takes some time, but it’s worth the wait. This creme fraiche can be used in savory applications, or sweet ones, like with fresh berries.
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Ingredients for 10

  • 2 cups heavy cream

  • 6 tablespoons buttermilk


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 105°F (40°C).

  • Step 2

    Seal the cream and buttermilk in a canning jar. Place the jar in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the jar submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the jar from the water bath. Transfer to an ice bath to cool.

    • Step 1

      Refrigerate for up to two weeks.

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105 F / 40.6 C Recipe Temp
Recipe Time
Prep Time