Activating The Culture: Cultured Cream

These handy dandy instructions will work for these cultures:

Crème Fraîche

Swedish Sweet Cream

Smetana

Activating The Culture

  1. Pour 1/2 cup heavy cream or heavy whipping cream over dried cultures.

  2. Stir well and ferment at room temperature until it thickens. (up to 48 hours).

  3. Stir 2-3 times during this period. The culture may not blend well into the cream. That’s fine. Starting with the second batch, the issue will be resolved and the culture will stir in quite nicely!

  4. Once it thickens, or at the end of 48 hours (whichever comes first), place in refrigerator for 6 hours.

    It’s ok if it’s still liquid. Your culture has been on vacation, so it’s just getting back into the swing of things!

Making Cultured Cream On The Regular

  1. Mix 1 tablespoon of your last batch of crème fraîche for every cup of heavy cream.

  2. Stir well.

  3. Ferment at room temperature for 12-24 hours.

  4. Stir 2-3 times during the ferment. (This is optional after the first batch.)

  5. Place in refrigerator for six hours.

Don’t forget to save a few tablespoons for your next batch!

Check out an activation video by LKR Soap and Such!

Activating and making creme fraiche