Creme Fraiche Culture

Creme Fraiche Culture: Add this culture 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.

Culture Includes: lactose (LLC) lactococcus lactis subsp. cremoris (LL) lactococcus lactis subsp. lactis (LLD) lactococcus lactis subsp. biovar diacetylactis microbial coagulant enzyme.

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 86¼F. 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.