Add this to light cream for a delicious Crème Fraîche that may be served fresh or used in cooking. When drained slightly it will even produce a creamy Mascarpone cheese.
- CULTURE INCLUDES: s.lactis, s. cremoris, s. lactis biovar diacetylactis, malto dextrin and vegetable rennet.
- YIELD: Each packet will set up to 1 quart with a yield of approximately 1 pound.
- STORAGE: Keep packages in the freezer, they will last up to 2 years.
- NOTES: The recipe (on the package) calls for Butter Muslin.
For use with the Gourmet Home Dairy Kit. DS means Direct Set, which means they cannot be recultured. Contains Rennet.
This culture will die in temperatures over 100 degrees Fahrenheit. Please make sure that when the package arrives it does not sit in a hot place for an extended period of time.
||New England Cheesemaking Supply
||Crème Fraîche, Made from Cow's Milk, Soft
|Cheese Aging Time
||No Aging Required
Heat 1 qt. pasteurized light cream or 1/2 & 1/2 to 86ºF. Add and mix in 1 packet, let set at room temperature undisturbed for 12 hours or until thickened (as in yogurt). Ladle curd gently into a butter muslin lined colander, hand and drain 6-12 hours. Refrigerate and enjoy!
Shipping Weight: 0.50 lbs.
Dimensions: 2.75"L x 3.5"W x 0.08"H