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've been using the Creme Fraiche starter culture to make cream cheese at home. The way I do it is the following: - I use my Instant Pot, in the yogurt setting. - I like to begin in the evening, so it will be ready to drain in the next morning. - Place 1 qt of Half & Half inside the Instant Pot. - Turn on the Yogurt function for 9 hours. - When it has reached the temperature, drop the contents of the Creme Fraiche envelope, wait two minutes and mix very well for at least one minute. - Close the lid and let it sit for about 12 hours. It will stay warm past 9 hours because it's closed. - Turn off the pot after 12 hours, take a look at the cheese, test it with a plastic spoon, it should be thick, and you should be able to see the bottom of the pan when you make a straight movement with the spoon reaching the bottom. - Drain until desired consistency. I use two cheese cloths together, and place it in a strainer sitting on top of a bowl. - Do not let it dry entirely, or it will be very dry. - Move the cream cheese it to a container, add salt to taste, mix well, and ejoy.
I love this starter! It produces a smooth and delicious creme fraiche and mascarpone. I've been making both with the same starter, following the directions on the packet. It is simple, easy, and turns out great!
I am new to cheese-making but am continually amazed by what I can create in my kitchen. Among the many creations is creme fraiche. The taste and texture are a refreshing change from commercial sour cream. Indeed, I fear that many living in West Virginia have never heard of this wonder. While I may be centrally isolated in Appalachia, I have access to international tastes thanks to the New England Cheese Making Supply Company. Although the quality and value of their products are great, the tipping point is their outstanding customer service.
Absolutely fantastic product! I use this to make Chèvre and it is wonderful and many homemade dishes like lasagna and on salads. Thank you New England Cheese Co company!
I use this a little differently than the directions, I use heavy cream, bring it up to 90 degrees and then sprinkle the culture on. Allow it to rehydrate, stir it in pour into jars and allow to culture in the oven with a pilot in for about 10 hours. It makes the best cultured cream!! We use it to top off desserts, put on oatmeal, use it as a ‘sour’ cream (even though it’s not sour) on Mexican dishes and on potatoes. It’s delicious!!!