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Crème Fraiche Starter Culture

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SKU: 6790

Creme Fraiche Starter Culture

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Make rich and delicious crème fraîche with this easy-to-use, direct-set starter culture. True crème fraîche is milder in flavor and contains more fat than sour cream, which gives it a thicker, richer texture. 

  • Each box contains 4 packets of starter culture.
  • Use 1 packet with 1 quart of cream or half-and-half.
  • Cultures at room temperature, 72º-77ºF, no appliance required.
  • This culture may be used with heavy cream, half-and half, or raw cream. 
  • Avoid ultra-pasteurized or UHT products.
  • Direct-set (single-use) culture - each packet can be used to make one batch of crème fraîche.
  • Instructions for making crème fraîche are included with your starter and may be found here.
  • Having trouble making crème fraîche? Browse our Crème Fraîche Troubleshooting FAQ or contact us for assistance.


Use crème fraîche as a topping for desserts or in any recipe that calls for sour cream.

Crème Fraîche Starter Culture Ingredients

  • Lactic bacteria (lactococcus lactis supsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris)
  • Organic Vegetable Rennet


Crème Fraîche Starter Culture Allergen Information

  • This product is manufactured in a facility that also processes products made with soy and dairy.
  • Non-GMO
  • Gluten-free


Shipping Information and Shelf-life

Our Crème Fraîche Starter Culture is shipped in a barrier-sealed packet. The starter keeps:

  • At room temperature (68° to 78°F): 3 to 4 weeks
  • In the refrigerator (40° to 45°F): 3 months
  • In the freezer (0° to 25°F): 12+ months


Actual product may differ from image shown above.

Questions on Crème Fraiche Starter Culture

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  • From Adriana at 5/1/2014 9:23 AM
    • Usually you can make creme fraiche by using a bit from the previous batch. Can you do this with the creme frauche made with your starter?
    • Our Crème Frâiche Starter Culture contains four packets of direct-set starter culture to inoculate four batches of crème fraîche. While you may be able to reculture a batch or two using some of the previous batch, eventually the bacteria would die off and you would need to use a new packet.
    • Do you find this question helpful?  Yes   No
  • From susan at 12/30/2013 8:27 PM
    • If I want to make a smaller amount of creme fraiche, does the package tell me a measurement for that?

    • Each packet will culture one quart of cream. We do not recommend using less than one packet per batch, even if culturing less than 1 quart.
    • Do you find this question helpful?  Yes   No
  • From Robin Shepperd at 7/17/2013 7:16 PM
    • How many packets of starter are in the box?
    • There are 4 packets in the box, enough to make one batch per packet. This is a direct set culture, so it is not reusable.
    • Do you find this question helpful?  Yes   No
  • From Dara at 10/9/2012 11:31 AM
    • (1) How is this starter different than using buttermilk as a starter? Are the final products different?

      (2) How much cream is used with one packet, and how much creme fraiche does it make?
    • Using yogurt or cultured buttermilk will yield a different taste profile than using an aromatic mesophilic starter culture, but yogurt and buttermilk are often more conveniently on hand.

      Each packet of Creme Fraiche starter will culture 1 quart cream or half-and-half, and yield about 1 lb of product.

      See our recipe for further information: http://www.culturesforhealth.com/creme-fraiche
    • Do you find this question helpful?  Yes   No
  • From carol ainsworth at 3/9/2012 6:05 PM

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Customer Reviews

Great product! Review by Buffy

Creme fraiche is easy to make and I add it to soups and vegetables. Sometimes I eat it right off the spoon, which is great. To make it, I use 1 pint of organic half and half and it tastes wonderful. :)

(Posted on 10/4/2015)

Expensive and disappointing Review by Un petit cuisinier

I was first introduced to creme fraiche in Paris in 1967. Child as I was, I didn't like it, largely because it wasn't sweet enough--or so I thought. As years past and my tastes become more sophisticated, I came to embrace its distinctive flavor wholehearted.

I had no trouble getting the culture to set with our local good local cream. However, the flavor was mild to the point of insipidity. Moreover, I am offended by the "single use" packet concept, as I would have preferred to keep a mother culture going for multiple batches; and can see no reason to deny this capability to the purchaser.

My solution was to use a locally produced creme fraiche of very good quality as a starter, one which can reproduce itself indefinitely. Although distinctly milder than the French version, it produces quite acceptable results.

CFH Note ~ We do not carry an heirloom (reusable) starter for Crème Fraîche but the flavor is something that you can normally manipulate by increasing or decreasing the culturing time slightly.

(Posted on 9/11/2015)

Excellent results, nicely thick consistency Review by Kim

This turned out thicker than expected, which was neat. It firmed up quite a bit in the fridge. I used raw cream and some half and half, and this made a beautiful, smooth, light yellow (because of our milk quality), cream. It was less sour than I expected, but I'd never had creme fraiche before.

We had this as a dessert cream, sweetened a bit and with vanilla and lemon zest added, served over frozen raspberries. Fantastic!

(Posted on 9/10/2015)

Best Creme Fraiche I've ever tasted Review by Maria

This culture worked beautifully--I used raw Jersey cream to make it, and it set up thick and silky. A light, mildly tangy flavor, just enough to thrill the tongue without being sharply sour. I have used it to dollop on hot soups and chili and as a dessert topping for fresh, warm, homemade applesauce. Really, it's so luscious I could eat it on almost anything! It lasts a long time in the refrigerator. Wish it would re-culture from the Creme Fraiche, but I will order more packets of culture just to have on hand.

(Posted on 2/1/2015)

Very good Review by TimB

I'm new to cultured foods, it was very straight forward and made a delicious product. I did use a thermometer and watched it closely to get it started at the right temp.

(Posted on 1/19/2015)

Love this product Review by Debra

I have used and loved this product for years -- whole family loves it!

(Posted on 12/7/2014)

Very mild sourness and somewhat thick. It is delicious and I love that I am taking in probiotics! Review by Mpearl

I just used my last packet and am going to order another set. When it gets to the correct temperature (it doesn't take long) I sprinkle the contents of the little foil package on top, give it a quick stir and leave it in the kitchen overnight and next morning its ready. It goes well with borscht and over scones instead of butter and with a little jam. Love it!

(Posted on 10/11/2014)

Delicious Review by Buffy

This culture makes delicious creme fraiche. I used organic half and half that I warmed on the stove. Very worth it. It also lasts longer than 10 days in the refrigerator.

(Posted on 9/25/2014)

Yum yum Review by Tammy

I used heavy whipping cream and it made a most delicious crème fraiche. Very easy to make. I cultured it for 24 hours waiting for it to thicken. It didn't get very thick but after it was refrigerated it got thicker and turned out great. Yummy.

(Posted on 8/7/2014)

Very good but ... Review by SteveF

I love Creme Fraiche. I used to make it from cultured buttermilk and half-and-half, but that doesn't seem to work with the buttermilk I can buy.

The problem with making creme fraiche is that only Ultra-Pasteurized cream and half-and-half are sold in stores.

This culture seems excellent, but the UP cream, etc. don't work very well. I'm going to try adding a cup of non-fat dry milk to the mix with the next batch to get a creamier more custard-like product. I imagine that will make all the difference.

(Posted on 5/22/2014)

Waist of money Review by Yuriy

Completely dead culture. # packs does not start fermentation for 3 days. Have to use buttermilk for starter to save product. Was shipped regular mail and supposed to be stored in fridge or freezer!!!
And it is not cheap. Better use couple tablespoon of regular buttermilk as a starter. Result different but it is work.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. Our cultures are shelf stable and do very well during shipping, but we do recommend refrigerating or freezing Crème Fraiche Starter Culture as soon as possible for best results.

(Posted on 5/8/2014)

Love it! Review by ania

This sour cream is just awesome. It is great for cooking. We eat a lot of soups and it adds so much flavor.
I did not know that sour cream can be so good. I highly recommend it

(Posted on 12/23/2013)

nice flavor Review by Tia

nice subtle flavor. It can be used to make desserts or like a salsa mixture. Mine had to incubate a little longer than the directions say. Probably a little colder in my kitchen. After I warmed up the area a bit by turning on the stove, it set great.

(Posted on 11/27/2013)

Makes wonderful creme fraiche Review by Helgarde

I loved the results of using this starter on locally produced heavy cream from grass-fed cows. The creme fraiche that it made tasted like the best sour cream ever, and cooking with it is a dream--it is more stable than commercial sour cream and it has a delicately tangy flavor that is delicious as a topping or in sauces.

I do wish I could use this to serially culture creme fraiche--but I suppose I will get over it. That's why I gave it lower marks on value.

What is really nice, though, is once creme fraiche has been made--you can make cultured butter like I did today and it is to die for. And so much less expensive than store bought cultured butter....

(Posted on 8/23/2012)

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