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Creme Fraiche Starter Instructions


You will need:

  • stainless steel pot with lid (no aluminum)
  • non-aluminum spoon
  • thermometer
  • 1 quart raw or pasteurized cream or half & half (avoid ultra-pasteurized or UHT)
  • 1 packet Creme Fraiche starter culture (store remaining packets in freezer for future use)


  1. Heat 1 quart of cream or half & half to 86° F.
  2. Add 1 packet Creme Fraiche starter and mix thoroughly for 15 seconds (no longer).
  3. Cover pot with lid and allow to culture in a warm spot, 72-77° F., for 12 hours.
  4. The Creme Fraiche should be set after 12 hours. Store in a closed container for about a week.