A single purchase can provide you with a lifetime supply

Creme Fraiche is a popular French version of sour cream. It has a tangy, almost nutty, flavour that is wonderfully smooth. We sell the heirloom version which means you can continue to produce Creme Fraiche time and time again by reculturing cream from the previous batch you made. Heirloom Creme Fraiche is quite hard to come by these days. It's a fantastic way to ferment and preserve cream. It also tastes great and has many uses in the kitchen.

Our Creme Fraiche starter is an active culture containing the following lactic bacteria: lactococcus lactis supsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris

Creme Fraiche Starter Culture


Organic Cultured Buttermilk


How to make Creme Fraiche

  • Single or Double Cream (makes a much thicker version).
  • Your Creme Fraiche heirloom starter culture.
  • Fill a bowl with 250ml of cream. We find that using something with a large surface area that is also quite shallow in depth produces the best overall consistency of Creme Fraiche.
  • Add the Creme Fraiche heirloom starter culture and stir well.
  • Cover the bowl with a clean towel and leave it out at room temperature (19-21 degrees celsius) for 24-48 hours until the cream has thickened.
  • Make sure you stir the mixture well. Ideally every 6 hours.
  • Before you use it, pull out a tablespoon or so to reculture the next batch. You could, of course, reculture several batches, depending on how many you’ll need..
  • If you can’t use your Creme Fraiche that day, it will keep in the refrigerator up to 30 days, and you can use it to reculture other batches during that time.
  • Ensure you reculture your Creme Fraiche heirloom starter culture at least once every 2 weeks to keep it healthy and active.
  • Always replace the Creme Fraiche you have stored with the newly made batch.