Happy Cheese Makers Since 1978
Price: $6.95
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    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.

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

    Each packet will set up to 1 quart with a yield of approximately 1 pound.

    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.

    DISCOUNTS: If you really love these you can buy 12 or more (5 packs) and you will receive our price break of $4.00 for each 5 pack.

    NOTE: Our recipe (on the package) calls for Butter Muslin (U2)

    Q. I am having trouble finding light cream to make some of the recipes. Can I use half and half or heavy cream in place of light cream?

    A: Below are the fat contents for different creams. You can modify the amount of cream added according to its fat content. i.e. Half and half is about half the fat of light cream so you would need to use 2x as much half and half as you would light cream.

    Type of Cream %Fat
    Heavy Whipping Cream 36-40%
    Light Whipping Cream 30-36%
    Light or Coffee Cream 18-30%
    Single Cream 20%
    Half and Half 10.5% (10-18%)
    Sour Cream 18-20%
    Whole Pasteurized Milk 3.25%


    Tip from a customer!!
    "Just a tip for long incubations requiring temperatures of 86-100F: If your oven has a Proofer setting, you can use that. If not, you can use a poor mans proofer, in which you boil 2 cups of water in a pot or large glass measuring cup, cover it and put it in the oven for 15 minutes while you heat your milk. Remove the pot and put in the cultured milk. The oven will stay a balmy 92-96F for hours!!"

    Jim, our tech man, had this to add: There are many other ways to do this as well. Mine is to use an insulated cooler with bottles of warm water to hold the temps. This will keep your oven open for use and you can move the cooler out of the way.

    I purchased the Creme Fraiche culture recently and noticed that it calls for half-and-half and butter muslin. My questions are:

    1.)Why do I need to use butter muslin? No other internet-cited recipes use this.

    2.)What is significant about the 86 degree temperature specified and what are the consequences of going above or below that temperature?

    A. The muslin is used for draining to get a thicker product. The 86F is because these bacteria work best in a very narrow temp range and this is where they will do their best work. Too hot or too cool and the process will change. Higher temps will develop too much acid too quickly and lower temps will slow or stop the process while allowing other, less beneficial, bacteria do their work.




    Description of Components

    X Wheat
    X Other Cereals containing gluten
    X Crustaceans
    X Eggs
    X Fish
    X Peanuts


    X Milk (including lactose)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphites (> 10 mg/kg)
    X Lupin
    X Mollusks
    X Corn corn derived ingredient
    Overall Customer Rating of 1 Reviews:
    Northern Montana

    solidifying my place in the cheese world

    This is the cheese that sold my wife on the idea that homemade cheese is awesome. Drained half for a marscapone(used on some mini bagels at a family gathering) and kept the other half as creme fraiche (with only almond extract added then poured over frozen berries!).

    It makes for a good start into the field of cheesing and a good culture for achieving a delightful couple of cheeses.