New England Cheese Making: Creme Fraiche Starter Culture

Add Creme Fraiche culture to light cream for a sweet and delicious cultured treat. There are many ways to enjoy Creme Fraiche including drizzling over fresh fruit or a warm bisque, added to a smoothy, used in cooking.

When drained slightly, it will become a thick and creamy Mascarpone. When draining it is fabulous on sweet bread or even stuffed into dates.

Ingredients

• Lactose
• (LLC) Lactococcus lactis subsp. cremoris
• (LL) Lactococcus lactis subsp. lactis
• (LLD) Lactococcus lactis subsp. biovar diacetylactis
• Microbial coagulant enzyme

Storage
Store in freezer

Yield
Each of the five packets will make 1 quart of creme fraiche

Directions

• 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)
• Store finished creme fraiche in a refrigerator for up to one week

Note: For a thicker texture ladle the curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate and enjoy.