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). For a thicker texture ladle the curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate and enjoy! STORAGE: Keep packages in the freezer, they will last up to 2 years. CULTURE INCLUDES: lactose, (LLC) lactococcus lactis subsp. cremoris, (LL) lactococcus lactis subsp. lactis, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme.
- Add this to light cream for a delicious Creme Fraiche that may be served fresh or used in cooking.
- When drained slightly, it will even produce a creamy Mascarpone cheese.
- Each packet will set up to 1 quart with a yield of approximately 1 pound.
- Includes 5 packets.
- We do not offer this via Fullfilled by Amazon to ensure the culture is fresh and kept frozen until shipped.