Crème Fraiche Starter Culture

Value
Quality
Price
6 Review(s)

Availability: In stock

$5.99
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Quality
5 star :
67%
( 4 )
4 star :
17%
( 1 )
1 star :
17%
( 1 )
Value
5 star :
17%
( 1 )
4 star :
67%
( 4 )
1 star :
17%
( 1 )
Price
5 star :
67%
( 4 )
4 star :
17%
( 1 )
2 star :
17%
( 1 )
Total : 6 Reviews

6 Item(s)

per page
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 8/23/2012)
nice flavor Review by Tia
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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)
Love it! Review by ania
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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)
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
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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)

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