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Creme Fraiche TM6 Fermentation Mode



1000 g

Creme Fraiche TM6 Fermentation Mode

  • 250 g sour cream, See Tips
  • 1 l pouring (whipping) cream, See Tips

Recipe's preparation

  1. Add cream and sour cream to a SUPER CLEAN TM Bowl (see below for tips).

    NB: You can do up to 2 litres of cream with the same size sour cream tub.
  2. Gently mix and warm until incorporated 5 minutes 37°C Speed 2.
  3. Swipe to MODE screen and select FERMENTATION.
    Leave Time at 8 hours, adjust Temperature to 37°C and turn Selector Dial to activate.

    NB: Blades will turn for a few minutes and then stay still for the remaining 8 hours whilst the magic of culturing happens!
  4. When finished pour into super clean containers of choice (I use glass jars that have been through a dishwasher cycle) and refrigerate.NB: It will firm up in the fridge.Stores really well if you always use a clean spoon to dip and store in the upper shelves (coldest area) of your fridge..... I've had some last 4 weeks or more depending on the original cream used.Also suitable for freezing.
  5. As it ages it will thicken (the photo showing is one that is 3 weeks old) and the tang will increase a little. If you see liquid separating out either mix back in or pour off.

    HUGE cost savings! For my supermarket it would be $30 to buy 1.2L vs $11.50 to make.


FOR TM5 - see my Automated Cream Fraiche Recipe on Recipe Community

SUPER CLEAN TM BOWL is always needed for culturing processes (and whipped egg whites). Ex dishwasher is fine or heat up about a litre of water with a good splash of vinegar in the Bowl to 60-70 degrees (or add water from kettle) and whizz on Speed 6 a few seconds, tip out, rinse with water, no need to dry and proceed with recipe.

POURING CREAM has no additives or thickeners, try a local dairy, Farmers Market or a quality health food store supermarket. In SA I use Fleurieu Pouring Cream from Foodland or Farmers Markets.

SOUR CREAM I’ve found the Dairy Vale brand to be the one that makes the best flavour for us. Select the freshest Full Fat one you can and make it ASAP as it’s important for recipe success.

CREME FRAICHE is used a lot in classic European dishes. Flavour is mild with a light tang and texture is thicker than sour cream.
Storage of cream is extended due to the cooking/culturing process.
It whips the same a regular cream so suitable for cakes, desserts etc and due to the slight tang it reduces an over rich flavour in super creamy desserts.
Can whip into “cultured” butter.
Often added to curries, stews etc as it doesn’t curdle when heated.
Depending on the recipe can be interchanged with mascarpone or sour cream if you like.

Mix with cream for cake and dessert toppings eg Pavlova, Fruit Salad, instead of cream cheese to top carrot cake.
Use in mousses to cut the richness of cream.
Add dollops on pizza, mashed potatoes or potatoes in their jackets.
Use in place of butter or cream cheese with smoked salmon on bread or crackers.
Add to soups, sauces, dips, quiches and scrambled eggs.
There’s some awesome pancake and ice cream recipes that use it instead of other dairy...the tang is lovely!

Your vote and comments are always appreciated!.....Happy Cooking!🤓

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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