Creme Fraiche Starter Cultureeasy to use, pre-measured culture
"This starter is one of my all time favorites. It's so creamy and has great flavor!"
–Cheryl, Happy Cheese Maker
Add Creme Fraiche culture to light cream for a sweet and delicious cultured treat. There are many ways to enjoy Creme Fraiche including drizzling over fresh fruit or a warm bisque, added to a smoothy, used in cooking.
When drained slightly, it will become a thick and creamy Mascarpone. When draining it is fabulous on sweet bread or even stuffed into dates.
- (LLC) Lactococcus lactis subsp. cremoris
- (LL) Lactococcus lactis subsp. lactis
- (LLD) Lactococcus lactis subsp. biovar diacetylactis
- Microbial coagulant enzyme
Store in the freezer for up to 2 years
Each of the five packets will make 1 quart of creme fraiche
New England Cheesemaking Supply Company
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
- Heat 1 quart of light cream or 1/2 & 1/2 to 86ºF
- Add 1 packet of creme fraiche culture to cream, let rehydrate for 1-3 minutes
- Stir cream for 1-2 minutes
- Let set for 12 hours or until thickened (as in yogurt)
- Store finished creme fraiche in a refrigerator for up to one week
Note: For a thicker texture ladle the curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate and enjoy.
- Q & A
- Related Recipes
- creme fraiche
- sour cream
I love this delicious light, sweet and slightly tangy creme fraiche starter. It is reminiscent of the creme fraiche I grew up loving in Europe. It's easy to make and holds well in the fridge. I loved it on chunky cranberry applesauce with walnuts. The next morning we lapped it up on buttermilk waffles (made with NECM buttermilk culture) and homegrown blackberry syrup! So happy to have an easy source for creme fraiche now.
These starters work like a dream every time. I LOVE having raw soft cheese available
Great experience. I've made Creme Fraiche for several years now with different starters and reculturing from the cultured product and this is the first time using a starter from New England Cheese Making Supply Co. I figured I would start using their instructions and the results were really good. Now that I know it's a good culture, I can use some of my own alterations to the culture method, but following their instructions produced a really good creme fraiche.
I use this in place of mascarpone in tiramisu, on bagels, and even in place of cream cheese in lasagna. One of my favorite cultures from NECM. Shea R.
Inconsistent Directions Let Set For 12 Hours at Room Temp or 86 F? The packet I have says 12 hours at room temperature, the packet shown here says 12 Hours at 86 F!