New England Cheesemaking - Creme Fraiche Culture

New England Cheesemaking - Creme Fraiche Culture
 
SKU SKU4333
Weight 1.00 lbs
 
Our price: $8.99
 
Quantity

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.

CULTURE INCLUDES: lactose, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. lactis, 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 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, hang and drain 6-12 hours. Refrigerate and enjoy!

STORAGE: Keep packages in the freezer, they will last up to 2 years.

NOTE: The recipe (on the package) calls for Butter Muslin
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