Crème fraîche recipe with pre-selected milk, culture and temperature. Heavy cream and a crème fraîche culture replace the light cream and sour cream culture.
The simulator above opens with this recipe's milk, starter, heat step, temperature and taste targets pre-selected. Adjust them to match your ingredients and kitchen.
Why these settings?
Heavy cream and a crème fraîche culture replace the light cream and sour cream culture. The higher fat changes the finished body; this remains a room-temperature cream fermentation.
Prepare the heavy cream (≈ 36% fat) with this heat step: 82 °C (brief). Cool before adding the starter to 22 °C.
Add Generic Crème fraîche starter (mesophilic) using the starting dose of 1 sachet/L. Follow the culture supplier's instructions for activation and dosing.
Use Countertop at 22 °C. The simulator explores up to 24 hours; use the predicted ready window and the cook-along to plan your batch rather than treating the full window as a fixed fermentation time.
Refrigerate after fermentation to cool the batch and let its texture develop.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.