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: 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.
NOTE: Recipe (on the package) calls for Butter Muslin
Hours and Location
Frequent Fermenters Club
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