Creme Fraiche Starter Instructions

1 quart per batchCulture for 12 hours72–77°F

Set up for success

What you need

Gather your ingredients and clean equipment before you begin.

Crème fraîche starter, cream, stainless steel pot and lid, mixing utensil, thermometer, and storage jar

1 packet starter cultureCrème Fraîche Starter Culture. Store extra packets in the freezer.

1 quart cream or half-and-halfPasteurized. Avoid ultra-pasteurized or UHT cream.

Stainless steel pot with lidFor warming the cream and covering it while it cultures.

Non-aluminum mixing utensilFor thoroughly mixing in the starter.

ThermometerCheck 86°F for warming and 72–77°F for culturing.

Closed storage containerFor keeping finished crème fraîche in the refrigerator.

Smaller batch? For less than 1 quart of liquid, the printed instructions recommend never culturing less than 1 cup. Use 1 full packet of starter.

Your first batch

Make crème fraîche

Follow these five steps in order. Check off each step as you go.

STEP 1Done

Warm the cream

Warm 1 quart of fresh cream or half-and-half to 86°F (30°C).

Use pasteurized cream or half-and-half. Avoid ultra-pasteurized or UHT cream.

STEP 2Done

Add the starter

Add one starter sachet and stir for no longer than 15 seconds

Add 1 packet of crème fraîche starter and mix thoroughly. Do not stir longer than 15 seconds.

Store any extra starter packets in the freezer.

STEP 3Done

Cover and culture

Covered pot culturing at 72–77°F (22–25°C) for 12 hours

Cover the pot and culture in a warm spot at 72–77°F (22–25°C) for 12 hours.

Start your 12-hour reminder after covering the pot.

STEP 4Done

Check the set

Checking smooth set crème fraîche after 12 hours

After 12 hours, the crème fraîche should be set.

Look for one relatively smooth, solid mass. A bit of whey separation can be normal.

STEP 5Done

Refrigerate and enjoy

Closed crème fraîche jar placed in refrigerator for up to one week

Store your crème fraîche in a closed container in the refrigerator for up to 1 week.

Enjoy it in sauces, dressings, desserts, and the recipes below.

Keep it delicious

Store & use

In the refrigerator

Finished crème fraîche in refrigerator and unused starter packets in freezer

Keep finished crème fraîche in a closed container for up to 1 week. Store extra, unused starter packets in the freezer.

Tips from the printed guide

Is this normal?

How will I know it has set?

It will be more or less uniform in appearance: one relatively smooth, solid mass.

A little whey has separated

Sometimes a bit of whey separates during culturing. The printed guide identifies this as normal.

Why is it thinner than store-bought crème fraîche?

Store-bought crème fraîche generally contains thickeners and other added ingredients to make a thicker product.

Your experience matters

Was this helpful?

Rate your experience so we can send you to the right next step.

Stuck? Ask a real person.

Tell us what cream you used, your temperature, culturing time, and how your crème fraîche looks. A photo helps too.

Email our team

Your batch is ready

Make something delicious

Enjoy your homemade crème fraîche in these Cultures for Health recipes.

Crème Fraîche Mustard SauceView recipe →

Crème Fraîche Vanilla Ice CreamView recipe →

Simple Pea and Crème Fraîche Salad with BaconView recipe →

Crème Fraîche VinaigretteView recipe →

First jar in the fridge?

That's homemade crème fraîche — you made that. Show us, and tell the next first-timer it's easier than it looks.

Share your batch Leave a review

Tag #culturesforhealth on Instagram so we can find your batch!

Country

What you need

Make crème fraîche

Warm the cream

Add the starter

Cover and culture

Check the set

Refrigerate and enjoy

Store & use

In the refrigerator

Is this normal?

Was this helpful?

Stuck? Ask a real person.

Make something delicious

First jar in the fridge?

Country

Country