Créme Fraîche Starter Culture
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Créme Fraîche Starter Culture

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SKU: 287941 Categories: , , , , ,

Description

Perishable

Make rich, creamy crème fraîche right in your own kitchen. This easy-to-use starter culture turns fresh cream into a deliciously smooth topping with a gentle tang—perfect for spooning over fruit, adding to soups, or serving alongside your favorite desserts.

Includes: Five individual packets. Each packet contains direct-set starter culture and rennet.

Ingredients: Lactose, ascorbic acid, lactic bacteria (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, and Leuconostoc mesenteroides subsp. cremoris), and rennet.

Contains milk.

How to Make Crème Fraîche

  1. Heat 1 quart of fresh cream to 86°F, then remove it from the heat.
  2. Add one packet of culture and stir thoroughly for no longer than 15 seconds.
  3. Cover and let culture undisturbed for 12 hours at approximately 72°F.
  4. Check the consistency. It should resemble soft yogurt, holding together when gently tipped. Some whey separation is normal.
  5. Refrigerate and enjoy within one week.

Prefer a thicker consistency?

Line a colander with butter muslin folded into two layers or a clean, tightly woven dish towel. Set it over a bowl and gently spoon in the crème fraîche. Gather and tie the cloth corners, then suspend it over the bowl to drain for 3–12 hours, until it reaches your preferred thickness.

What Is a Direct-Set Culture?

A direct-set culture makes one batch at a time, with no ongoing starter to feed or maintain. Use a fresh packet for each batch; this culture is not intended for reculturing.

Storage: Refrigerate immediately upon arrival. Keep unused culture packets in the freezer for longer-term storage.

Please Refrigerate Once Received!

Créme Fraîche -Probiotic

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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

Equipment

Ingredients

Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️

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.

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