Recipe Creme Fraiche

Raw Cream from Milk - heat treatment is pasteurisation only - no stabilisers (only for low fat cream)
Addition of cultures - Probat 222 LYO 50 DCU
Fermentation around 21°C-25°C(max) - could be below 21°C
Fermentation time: 12h to 20 h depending of temperature and starters
End pH: 4,60 to 4,50
Cooling and filling

France: fat origin must be from milk
Minimum level of fat for Creme Fraiche application: 30% (most of them are around 30-35%)

For Low fat cream, the minimum level of fat is 12%

culture - try Probat 222 or Choozit 1001 culture - it has both diactyle lactis and leuconostic