Crème Fraiche Starter Culture

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Creme Fraiche Starter Culture

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Make rich and delicious crème fraîche with this easy-to-use starter culture. Four packets of direct-set starter culture to inoculate four batches of crème fraîche. Please note: each packet includes both direct-set starter culture and rennet.

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), rennet


Instructions: Heat 1 quart of fresh cream to 86°F. Remove the cream from the heat and thoroughly stir in the packet of the crème fraîche culture mixture. Do not stir longer than 15 seconds. Cover the pot and leave the mixture to culture for 12 hours at approximately 72°F. After 12 hours, the crème fraîche should look like yogurt (solid if tipped but still relatively soft). You may see some whey (clear liquid) separating from the crème fraîche. While crème fraîche made with cream can often be used as is, if a thicker consistency is desired, place a tight-weave dish towel or a piece of butter muslin (doubled) in a colander in a bowl. Gently spoon the crème fraîche into the cloth. Gather up the corners of the cloth and tie knots to secure. Hang the cloth filled with the crème fraîche over the bowl so the whey can strain. An easy way to do this is to tie the cloth around a cupboard handle so the bowl to catch the whey can rest on the counter underneath. Allow the whey to strain from the crème fraîche for 3 to 12 hours to reach the desired consistency. Crème fraîche will generally stay good in the refrigerator for up to a week.

What is a direct-set culture? A direct-set culture is a one-time-use culture. It cannot be recultured (i.e., perpetuated beyond the single batch).  Direct-set cultures are often preferred by cheesemakers as they require no maintenance or care. Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make cheese. Most direct-set cultures contain multiple doses to inoculate multiple batches.

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  • From carol ainsworth at 3/10/12 6:05 PM
  • From Dara at 10/9/12 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
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Makes wonderful creme fraiche Review by Helgarde
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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 August 23, 2012)

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