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Crème fraîche

€ 8,95 (including 9% VAT)
Stock 2 pcs.

Sure, you can make decent crème fraîche with cream and a random yoghurt starter, but this is the real deal. Amazingly creamy, mildly acidic and naturally sweet with more body and complex flavors than fresh cream. And, mesophile, so you easily make it on your kitchen countertop.

No yogurt maker needed
You make this yogurt at room temperature, no yogurt maker or the like is needed. Just ferment on your countertop.


  • 3 grams of heirloom mesophilic dry starter
  • Enough for the rest of your life
  • Produced in the USA

Why a dried starter?

  • dried starters have a long shelf life
  • easy to ship / take with you, also abroad
  • does not deteriorate due to transport
  • light in weight (shipping costs)
  • you can buy the starter even if you do not intend to make yogurt immediately 
  • you can save a part in case the quality of your fresh yogurt deteriorates
  • after activation, the effect of dried yogurt as a starter is identical to fresh yogurt

Storage instructions

In the fridge or freezer. Save the dried yogurt starter in a ziploc bag after use, or vacuumsealed. The starter is highly hydrophilic - if moisture gets into the package, the quality will deteriorate. Shelf life is at least a year in the freezer, but probably longer.

How to activate your starter

  1. Empty the starter culture package in a clean jar. Crush the flakes with a clean fork or spoon.
  2. Pour a 1/2 glass of sterilized (long-life) milk over starter, stir well and let it rest for a few minutes to rehydrate.
  3. Stir again until all pieces are dissolved. This may take a while.
  4. Cover with a piece of paper towel or a handkerchief, secured with an elastic band.
  5. Allow to mature for 48 hours at room temperature or slightly warmer. Once it thickens or after 48 hours, move it to the fridge and let it cool for about 6 hours.
  6. It is possible that the yogurt will be a bit thin at the moment. That does not matter. The consistency will improve in the next few batches.
  7. Add the starter to a liter of sterilized (long-life) milk and stir well.
  8. Cover with a piece of paper towel or a handkerchief, secured with an elastic band.
  9. Allow to ferment for 12 to 48 hours at room temperature. Depending on the temperature and your starter, it may take 48 hours for the yogurt to ferment completely.
  10. Let cool in the fridge for about 6 hours.
  11. You can now eat this yogurt immediately, and keep a spoonfull  for the next batch or, preferably, frozen in ice cube bags as a "mother starter". Each ice cube can be used as a starter for a liter of cream.

Making crème fraîche from yur mother starter 

  1. Mix an ice cube from your starter with about a liter of cream (or less), stir several times until fully dissolved.
  2. Allow to ferment for 12-48 hours at room temperature.
  3. Cool back in the fridge.
  4. Enjoy!


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