Happy Cheese Makers Since 1978
Creme Fraiche (DS) 5 packets

Creme Fraiche (DS) 5 packets (C33)

4.70 stars, based on 20 reviews
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. CULTURE INCLUDES: lactose, (LLC) lactococcus lactis subsp. cremoris, (LL)...
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Reviews 1-20 of 20

Confusing instructions

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From: Calgary, AB, Canada
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

consistent results every time

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From: Susanville, CA
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).

Cream cheese goodness!

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  • Easy to use!
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From: Tipp City OH
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!

Creme Fraiche

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From:
Love the cheese we made, used Jersey milk

Easiest Crème Fraiche ever

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From: Wakefield, RI
This is a staple in our house now. I use a local half and half. I do let it sit for closer to 2 days to get a thicker product. My son eats it straight and I use it on fruit and in cooking and baking. I can freeze extra for baking or cooking too. Friends tell me I can make it without a culture, but I love the reliability. Thank you New England Cheesemaking.

Fabulous!

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From:
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.

Fantastic Creme Fraiche

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A staple of French cooking, this easy-to-use culture allows you to rely on store-bought sour cream no more for fantastic results. Amazing stuff, not near as sour as sour cream, and can make lighter or heavier as needed by changing the fat content of your cream / milk mixture.

Good cultures.

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From: Lawrence, Kansas
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.

great

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From:
Love it came out great

Great Results!

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  • Easy
  • fast
  • and great flavor
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From: Arizona
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!

So DELISH, but so simple!!

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

So good

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From: Boston, MA
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.

solidifying my place in the cheese world

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From: Northern Montana
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.


Steve's Cheese Spread

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


Super easy and what a great taste!

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

Turned out Great!

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From: On, Canada
I used half and half. Turned out great - thick with a very rich and creamy taste. Great with fresh fruit or a bit of honey.

Update on second attempt

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From: Calgary, AB, Canada
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.

Very consistant flavor

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  • Always consistant flavor
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  • Dream of bulk jars to measure from
From: Colorado
Again-often can't decide whether I like this or the Cheve' culture better on any given day (this one is a bit more cream cheesy?) These are SO easy...even I can do them! :) Very versatile on simple additions of sweet, savory, salty, spicy additions for any recipe-go well with all sorts of other recipes in the Italian/Mediterranean, Indian, Mexican, etc etc...makes me sound like a really good cook-but mostly-I fool folks with simple SIMPLE goat cheese! :)

WHY?

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  • none
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  • 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?

Works with Ultra Pasturized Half and Half

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



</p>

Reviews 1-20 of 20