Crème Fraiche Starter Culture

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$5.99

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.
  • Use 1 packet with 1 quart cream or half-and-half.
  • Instructions for using this culture may be found here.
  • Cultures at room temperature, 72º-77ºF
  • This culture may be used with heavy cream, half-and half, or raw cream. 
  • Avoid ultra-pasteurized or UHT products.
  • Use crème fraîche as a topping for desserts or in any recipe that calls for sour cream.



Crème Fraîche Culture includes: lactose, ascorbic acid, lactic bacteria (lactococcus lactis supsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris), vegetable rennet

This product contains no GMO ingredients.

 

Shipping Information and Shelf-life:

Our Crème Fraîche Starter Culture is shipped in a barrier-sealed packet as a freeze-dried culture. The starter is good

  • 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

 

Allergen Information:

Contains dairy. Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish. 


Questions on Crème Fraiche Starter Culture

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  • From carol ainsworth at 3/9/2012 6:05 PM
  • 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 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 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 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

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Customer Reviews

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

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
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Quality
Price

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
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Price
Value

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
Price
Value
Quality

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
Quality
Price
Value

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
Value
Quality
Price

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
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Quality
Price

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
Value
Quality
Price

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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