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)
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)
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 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)
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)
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)