Créme Fraîche Starter Culture

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This item: Créme Fraîche Starter Culture

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Description

Perishable

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

Please Refrigerate Once Received!

Créme Fraîche -Probiotic

French cuisine is filled with recipes that contain Crème Fraîche. Making your own probiotic Crème Fraîche is super easy. You can use it just like you would sour cream only it will be probiotic and doesn't curdle in recipes when heated. Crème fraîche is basically fermented cream. Many of the store-bought brands are not probiotic and have been pasteurized. They can also be kind of expensive but making your own is so easy you'll never want to buy it again. I love this as a topping for soups, on baked potatoes, and in all kinds of dips. The good bacteria in the cream actually aids in preservation so it tends to keep fresh in the refrigerator longer than milk or cream. It's so crazy good on everything! The change in acidity, caused by the culture converting lactose to lactic acid, is what transforms the cream. This is the reason why Creme Frache keeps longer than fresh cream.
Servings: 1 quart

Ingredients

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Instructions

  • Heat 1 quart of light cream or 1/2 & 1/2 to 86ºF
  • Add 1 packet of creme fraiche culture to cream, let rehydrate for 1-3 minutes
  • Stir cream for 1-2 minutes
  • Let set for 12 hours or until thickened (as in yogurt). I like to move mine to the jar I will store it in but you can leave it in the pot. It will thicken more in the fridge.
  • If you haven't already put it in a jar, place the creme fraiche in a bowl or jar with a lid and refrigerator for up to three weeks
  • Note: For a thicker texture ladle the curd gently into a butter muslin-lined colander, hang and drain for 6-12 hours. Refrigerate and enjoy.