How to Activate Your New Crème Fraîche Culture!

Note: these instructions also work for the Swedish Sweet Cream Culture

Activating Your Crème Fraîche Culture

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

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

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!

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!

Heirloom Culture

Can be cultured over and over again. Never buy crème fraîche again!!

To keep your culture viable, you must try to make your next batch of crème fraîche within 5-7 days. After that time frame, the culture can start to die off and it may not be healthy enough to re-culture. This is more of an issue if you do it regularly, but try to be mindful.

 

Making Regular Batches Of Crème Fraîche

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

Stir well.

Ferment at room temperature for 12-24 hours.

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

Place in refrigerator for six hours.

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