Creme Fraiche Starter Culture
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
- room temperature
- goat milk
One of my favorites.
this starter is one of my all time favorites. It is so creamy and has great flavor. This one with goat milk is so good my friends are constantly asking me to make more.
Everything I purchase from NECMS gives spectacular results. Far better than anything we can buy in retail. The first time I tried the Buttermilk culture... I was instantly taken back 60 years, when I actually enjoyed buttermilk... Even crumbled cornbread in it, like the "old folks did".
Love this stuff. I have added it to my rotation. I also like to think of all the little plastic tubs I don't have to use when I make this at home.
Creme fraiche: Easy and oh so good!
The culture is easy to work with. Simply pour a quart of heavy cream (my preference) into a clean glass jar, let stand for a few hours to come up to room temperature, then stir in the culture. Let this stand overnight and you have creme fraiche! This is something like sour cream but much better and more subtle. I think of creme fraiche as French sour cream, with all that name suggests. Refrigerate and use within two or three day. Bon appetit!
I followed package directions. I moved the mixture to the fridge after 2 hours. Mixture began to firm up in about four hours. The next day it was quite thick. The flavor was very mild compared to sour cream. Two days later it was more sour, but still very good. I like this much better than sour cream or yogurt. Best of all I can make it with half and half which is cheap and contains no additives.