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Organic Creme Fraiche Starter

Organic Creme Fraiche Starter

Organic Creme Fraiche Starter


£5 OFF by paying with Moona

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Organic Creme Fraiche Starter

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. An organic creme fraiche starter 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 organic 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

Allergens – Contains milk (cows).

Recommended activation date for culture:
1 year from the date of shipping. Best stored in the freezer if the product can not be activated on arrival.

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Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.



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.

What to do once your Organic Certified Creme Fraiche Starter arrives:

Organic creme fraiche starters are freeze dried and can be stored at room temperature until the activation date on the back of the packet. If you do not plan to activate the creme fraiche before that date, it can be stored in the freezer for up to 2 years.

What equipment do I need?

A glass jar and a breathable cover such as a muslin cloth or paper towel.

What ingredients do I need?

  • Single or doublec ream (double makes a much thicker version).
  • The organic creme fraiche heirloom starter culture.

Activation Process:

To activate the organic creme fraiche starter, boil 150ml of whole pasteurised milk and allow it to cool back to room temperature. We recommend boiling the milk for the activation stage so that any microbes in the milk are killed off, giving the starter the best chance of success, Put the milk into a jar (ideally 1 litre capacity). No cream is required for this stage. Place the sachet of freeze dried creme fraiche into the milk and cover the jar to stop dust getting in. Do not cut off the airflow completely. A paper towel fastened with a rubber band works well. Leave it at room temperature for 24-72 hours until you notice that the milk has set. Then proceed with the steps listed below.

Fermentation Process:

  • Add 500ml of cream to the jar already containing the activated creme fraiche from the step listed above. The cream can be cold and straight from the fridge.
  • Cover the jar again and leave it at room temperature for 12-48 hours until the creme fraiche has set. The organic creme fraiche starter is sensitive to temperature. The warmer it is, the faster it will set. During the summer, check the creme fraiche every 12 hours. During the winter, it can take a couple of days to fully set.
  • Once set, place the creme fraiche in the fridge to cool. The cooling process will help the creme fraiche to thicken.
  • Before you eat it, remove some to reculture the next batch. You want roughly one tablespoon of the creme fraiche per 500ml of cream you wish to culture.
  • If you can’t eat all of the creme fraiche that day, it will keep in the refrigerator for 7 days.
  • Ensure you reculture the creme fraiche at least once every 7 days week to keep it healthy and active.



Do I have to use dairy-based cream?

Creme fraiche will work great with any type of cream made from animal milk. This includes goats, sheep and buffalo milk.

Can I use milk alternatives?

Sadly not. Creme fraiche requires lactose present in animal milk to successfully ferment.

Can I use raw milk products that have not been pasteurised?

Yes, you can. However, we would still recommend you follow the activation process with pasteurised milk. Another thing to note is that due to the high microbe and bacterial levels present in raw milk, the starter will compete for dominance. This can lead to a thinner consistency overall.

Can I take a break from making creme fraiche?

You can freeze the creme fraiche for short periods of time (1-3 months). Beyond that, the bacteria will start to decline.

You can also dehydrate the stater by pasting a thin layer onto parchment paper and leaving it to dry in a well-ventilated area. Dehydrated starters can be kept in the freezer for a number of years without losing potency.

Sadly neither of these methods are full proof and we can not guarantee they will always work. Overall though success rates are very high. The best way to preserve the bacteria in the starter it to use a freeze-dry method which requires specialist equipment.