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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


Organic Certified Creme Fraiche Starter Culture

£8.75 £5.00

Organic Certified Cultured Buttermilk


How to make Creme Fraiche

Activating your dehydrated Creme Fraiche starter

To activate your Creme Fraiche, place the starter into 200ml of single cream. Leave it for 24-48 hours making sure you stir it as often as possible. Once the cream has thickened and set. Then remove two tablespoons from the mixture to make the next batch and follow the instructions below as per normal.

Please note it can take a couple of batches to get the bacteria fermenting the cream well. Please be patient with the culture.

  • 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.

If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.
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We offer free shipping on all UK orders. We also offer international postage options.

Organic Certfied

Our cultures are Organic Certified by The Organic Food Federation.

Natural fully guaranteed product

We guarantee all our products to work, or we will replace them free of charge.

Vegan friendly where stated

Where stated, many of our products are vegan friendly.