CheeseXML 1.00
Crème fraîche
Ingredients
| Heavy cream | 1 qt |
| C33 crème fraîche culture | 1 item |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 30 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 30 °C | |
| 2 | Add culture Sprinkle the starter, rehydrate, then rest at temperature. | Step code · Ripening · Temperature: 30 °C · Time: 10 h · Addition: Amount: 1 item; Rest: 2 min | |
| 3 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 4 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min |
Crème fraîche
Fresh cheese · Difficulty: 1
Batch scale
Scale factor:
Description
Wallace crème fraîche: 1 quart cream (not UP) to 86 °F, 1 packet C33 crème fraîche culture, rest 8–12 hours, then chill up to 14 days.
Recipe details
- Style
- Fresh cheese
- Country
- France
- Region
- Normandy / France
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 1 qt
- Expected yield
- 1 lb
- Yield ratio
- 0.479306 ratio
- Active time
- 20 min
- Total time
- 12 h
- Scale
- For milk volume: 1 qt
Ingredients
- Heavy cream — 1 qt
Role: Cream · Kind: Milk Cream
- C33 crème fraîche culture — 1 item
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Whisk
Process
Heat the milk to 30 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 30 °C
Add culture
Step code · Ripening
Sprinkle the starter, rehydrate, then rest at temperature.
Temperature: 30 °C · Time: 10 h · Addition: Amount: 1 item; Rest: 2 min
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Storage
Temperature: 4 °C; Shelf life: 14 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Creme Fraiche Cheese Making Recipe; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2018; URL: https://cheesemaking.com/products/creme-fraiche-cheese-making-recipe
Tags
Tag: For beginners; Tag: Ready the same day