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"Yum yum"

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.

- Tammy

Crème Fraiche Starter Culture

SKU: 6790
$6.99

Availability: In stock

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Description

Details

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.
  • Store in the refrigerator or freezer.
  • Use by date on box.

 

 

Actual product may differ from image shown above.

 

Additional

Additional Information

UPC 00814598020469

Reviews

10 Reviews For "Crème Fraiche Starter Culture"

Items 1 to 10 of 19 total
  1. I made delicious mistake

    by kimberly on 07/03/2017

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    I bought to make creme Fraiche, bought a half gallon of raw milk from Old Ford Farm, one of the few places to legally purchase it in NY.

    The weather was unseasonably cold so I used a seedling mat, I panicked when I saw, packaged up, brought to show the owner of the farm, Becky.

    She told me not to panic, told me that I made cheese, so I had to season it. I was going to leave it for her to see if salvageable, and she said that I had raw fermented dairy, to keep it.

    It took about 3 weeks to have seasoning perfect but after 3 months is still good.

    May not have done what I expected since I over heated a bit but was a great surprise.

    I also pickled onions with the same starter and am going to keep trying new things.

    I haven't tried creame Fraiche again yet, but I will.

    Awesome product

  2. Sadly, it doesn't work for me

    by kelly on 04/05/2017

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    i have tried 3 times to make this product work and sadly i've had barely an improvement in the consistency of the milk.

    the last batch was done over the weekend with fresh raw milk in the hopes that supermarket milk was the problem.

    i mixed equal parts of cream and whole milk and i would have had better results if i had just whipped it by hand until peaks formed.

    the only upside is that i'm only out $7 and the cost of milk. i won't bother making the 4th packet.

    Response from CFH: We are sorry for your experience. We thank you for troubleshooting with us via email, and hope future attempts have worked out to be yummy!

  3. Excellent creme fraiche

    by LeGriz on 12/15/2016

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    I have made creme fraiche with a few other cultures and this is by far the best. It thickens relatively quickly and is the least "sour" tasting - it tastes almost buttery. Its better than what I can get already made in the store. I put it in the oven with the light bulb on to thicken it and that works great.

  4. Success The Second Time Around

    by noel on 01/28/2016

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    I purchased CF culture a while back and wondered why the big deal was. I was not impressed with my results. CFH reached out to me and gave me advice. So glad! I followed their instructions to the T and was pleased with my creme fraiche. My whole family loved it. The trick is keeping the temp around 72. I used my electrical heating pad. Worked! Thank you, CFH!

  5. Delicious

    by James on 01/20/2016

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    Worked perfectly, possibly because I used a thermometer, and used cream that was pasteurized only (not ultra-pasteurized nor UHT [ultra high temperature] treated). Slight whey separation, not a problem. Mildly sour, with subtle other tastes. Delicious on slow cooker oatmeal made with steel cut oats, apples, cinnamon, nutmeg, and almond milk. Will now start experimenting to see how well this will work with nonfat milk products. Kudos to cfh for making this available.

  6. Great product!

    by Buffy on 10/05/2015

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    Quality

    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. :)

  7. Expensive and disappointing

    by Un petit cuisinier on 09/11/2015

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    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.

  8. Excellent results, nicely thick consistency

    by Kim on 09/10/2015

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    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!

  9. Best Creme Fraiche I've ever tasted

    by Maria on 02/01/2015

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    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.

  10. Very good

    by TimB on 01/19/2015

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    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.

Items 1 to 10 of 19 total

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Ingredients

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

Questions

Questions on Crème Fraiche Starter Culture

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5 Item(s)
  • 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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