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.
DIRECTIONS: 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!
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. Good for 2 years if kept in the freezer. 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.
Item Model Number:
2.75 x 3.5 x 0.08 inches.
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