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
- room temperature
- starter culture
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!
The cultures worked well with available pasteurized cream. Nice consistency.
So easy to use and makes a wonderful treat!!
Using this starter culture to make creme fraiche is easy and delicious! It turned out amazing!
I make mine with non-ultra-pasteurized heavy whipping cream. It produces a consistency of sour cream but with an amazing flavor! I always keep about ten packets of Creme Fraiche starter in my freezer. When I get the hankering, I buy a half-gallon of heavy cream to make two quarts of CF. I'll eat it straight out of the jar, it is that good! I also want to try NECM's Fromage and Yogurt. It looks delicious!