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
Delicious creme fraiche without additives
I love butter. I love cream. So naturally I should love creme fraiche--right? But whenever I purchase it in the store, it disappoints. It's too sour, or tastes artificial (and has artificial ingredients and preservatives), doesn't last, and you can only get a small amount for a large price. The Cheese Making supply is totally delicious, you get a quart, and for me it lasts for over a week (you can tell how much I love it). Everyone should buy this product immediately!
creme fraiche is easy!
I just put HEAVY cream in a jar, let it come up to room temperature, and let it sit out overnight. In the morning it"s ready! I think of creme fraiche as the French sour cream: the flavor is more delicate and more delicious.
Great Creme Fraiche
Creme Fraiche is not really available around us, and making it from buttermilk and cream doesn't work when those products contain various artificial gums and thickeners. So this is a godsend. It is perfect. Great texture and wonderful flavor. Cooks well, too, which is a major use for it in our kitchen.
Easiest Mascapone ever.
My wife of 42 years love Olive Garden Tirmasu and order it every time we eat there. On one occassion we asked about buying a whole pie. Was floored by the price and decided to make my on. Cooking is great hobby. Trying to find mascapone in my area is impossible. My kids bought me a cheese making kit several years ago so I knew some details of cheesemaking. I have an awesome recipe but trying the tartaric acid of making the mascapone, I was disappointed. When I found out the Creme Fraiche would make the cheese problem solved. The best news is we can only find ultra=pasturized half and half but has not caused a problem.
Turned out Great!
I used half and half. Turned out great - thick with a very rich and creamy taste. Great with fresh fruit or a bit of honey.