Happy Cheese Makers Since 1978
In Stock

    Availability: In Stock
    Usually ships In 1-2 Business Days

    Share with friends:

    Add this to light cream for a delicious Creme Fraiche that may be served fresh or used in cooking. When drained slightly, it will even produce a creamy Mascarpone cheese.

    lactose, (LLC) lactococcus lactis subsp. cremoris, (LL) lactococcus lactis subsp. lactis, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme.

    Each packet will set up to 1 quart with a yield of approximately 1 pound.

    Heat 1 qt. pasteurized light cream or 1/2 & 1/2 to 86ºF. Add and mix in 1 packet, let set at room temperature, undisturbed, for 12 hours or until thickened (as in yogurt).

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

    STORAGE: Keep packages in the freezer, they will last up to 2 years.

    DISCOUNTS: If you really love these you can buy 12 or more (5 packs) and you will receive our price break of $4.00 for each 5 pack.

    NOTE: Our recipe (on the package) calls for Butter Muslin (U2)

    Q. I am having trouble finding light cream to make some of the recipes. Can I use half and half or heavy cream in place of light cream?

    A: Below are the fat contents for different creams. You can modify the amount of cream added according to its fat content. i.e. Half and half is about half the fat of light cream so you would need to use 2x as much half and half as you would light cream.

    Type of Cream %Fat
    Heavy Whipping Cream 36-40%
    Light Whipping Cream 30-36%
    Light or Coffee Cream 18-30%
    Single Cream 20%
    Half and Half 10.5% (10-18%)
    Sour Cream 18-20%
    Whole Pasteurized Milk 3.25%


    Tip from a customer!!
    "Just a tip for long incubations requiring temperatures of 86-100F: If your oven has a Proofer setting, you can use that. If not, you can use a poor mans proofer, in which you boil 2 cups of water in a pot or large glass measuring cup, cover it and put it in the oven for 15 minutes while you heat your milk. Remove the pot and put in the cultured milk. The oven will stay a balmy 92-96F for hours!!"

    Jim, our tech man, had this to add: There are many other ways to do this as well. Mine is to use an insulated cooler with bottles of warm water to hold the temps. This will keep your oven open for use and you can move the cooler out of the way.

    I purchased the Creme Fraiche culture recently and noticed that it calls for half-and-half and butter muslin. My questions are:

    1.)Why do I need to use butter muslin? No other internet-cited recipes use this.

    2.)What is significant about the 86 degree temperature specified and what are the consequences of going above or below that temperature?

    A. The muslin is used for draining to get a thicker product. The 86F is because these bacteria work best in a very narrow temp range and this is where they will do their best work. Too hot or too cool and the process will change. Higher temps will develop too much acid too quickly and lower temps will slow or stop the process while allowing other, less beneficial, bacteria do their work.




    Description of Components

    X Wheat
    X Other Cereals containing gluten
    X Crustaceans
    X Eggs
    X Fish
    X Peanuts


    X Milk (including lactose)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphites (> 10 mg/kg)
    X Lupin
    X Mollusks
    X Corn corn derived ingredient
    Based on 15 Reviews

    • Easy to make and delicious
    • None.
    From: Los Angeles, CA

    Steve's Cheese Spread

    I have been making Crème Fraiche at home for the past three years using the packet I bought from Cheese Making, I follow the instructions (verbatim) specified on their website and each time I end up with perfect Crème Fraiche. To make the Crème Fraiche, I double the recipe and I use half-and-half.

    To make a rich cheese spread, I mix equal portions (by volume) of Crème Fraiche and Danish Blue Cheese (or Gorgonzola Cheese) and refrigerate for a few hours. On few occasions, I have also added Smoked Salmon to the mixture.

    To serve, spread a generous portion of the mixture on toasted bread or crackers. Easy to make the spread, yet it is delicious. At my parties, this is one the favorites!


    • none
    • see no need for this product
    From: north central AR


    Disappointed in this. Tastes like a very mild sour cream. If I want sweet I'll use whipping cream, if I want tart I'll use sour cream. Perhaps I'm missing something here?




    Love it came out great


    From: Calgary, AB, Canada

    Update on second attempt

    So I tried the creme fraiche again last night, with great success this time! I used 10% cream and warmed it gently in a pot. After stirring in the culture, I left the covered pot on the stovetop all night - not moving it an inch. In the morning, it looked like a solid mass. I gently poured it into my lined colander, only a cup of whey drained out. The taste is lovely, similar to yoghurt but not quite as sour.


    From: Calgary, AB, Canada

    Confusing instructions

    I bought this package to try something new. I was disappointed. For my first time making it, I heated and rested it but the instructions included in the package say "for a mascarpone type cheese, drain in a colander". I didn't want a cheese, I wanted something like sour cream so I didn't drain it. It was so watery and less than 1/2 of the finished jar was curds. Not what I was expecting at all... I see on the website that you actually need to drain it. I'll try that next to see if it turns out better


    • Easy
    • fast
    • and great flavor
    From: Arizona

    Great Results!

    I have used this product for many years and absolutely love it! It turns local H & H into something we love for not only fresh fruit, but when left to set a bit longer becomes a suitable replacement for sour cream.

    I highly recommend it!


    From: California

    So DELISH, but so simple!!

    Makes the best creme fraiche everytime....simple as can be too. If you can read a thermometer, you can make this!


    From: Lawrence, Kansas

    Good cultures.

    We always have great success with the cultures we order from here! We are trying cheese of all sorts and every one has worked great.


    From: Susanville, CA

    consistent results every time

    I'm a somewhat beginner soft cheese/yogurt/buttermilk maker and still in the learning stages. The crème fraiche starter is wonderful, resulting in a consistent product every time. I usually use it to make mascarpone cheese, and last week used it to make the mascarpone cheese fudge recipe in the Home Cheese Making book...which is loved by everyone who tries it (I actually used twice the amount of cheese it called for, making it extra creamy).


    • easy to use
    • shelf life
    • can't put down
    From: Yonkers, NY

    Works with Ultra Pasturized Half and Half

    <p>The local market only had ultra

    pasteurized half and half, so I gave it a try though the site

    recommended otherwise. After 12 hours next to the radiator it

    thickened up nicely (I could tip the mason jar completely horizontal

    with no runoff) and the taste was divine.



    • Easy to use!
    From: Tipp City OH

    Cream cheese goodness!

    I use this interchangeably with cream cheese. I also used this for the 'Belper Knolle' garlic/pepper cheese bombs on the Recipe page. One gallon of milk really makes a lot!


    From: Boston, MA

    So good

    I didn't really appreciate creme fraiche before I started making it myself with this culture. I use gently pasteurized 1/2 and 1/2 and the result is indulgent. Love it with Johnny Cakes or pancakes.




    I use raw cream from our Jersey cow to make this ....it is easy AND very good. I like to whip some for spreading and then drain the rest using my Greek yogurt screen cup to make mascarpone.


    From: Providence

    Super easy and what a great taste!

    I was careful to use pasteurized and not ultra-pasteurized milk/cream and the results were amazing. I'll be making more!


    From: Northern Montana

    solidifying my place in the cheese world

    This is the cheese that sold my wife on the idea that homemade cheese is awesome. Drained half for a marscapone(used on some mini bagels at a family gathering) and kept the other half as creme fraiche (with only almond extract added then poured over frozen berries!).

    It makes for a good start into the field of cheesing and a good culture for achieving a delightful couple of cheeses.