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.

DISCOUNTS: If you really love these you can buy 12 or more (5 packs) and you will receive our price break of $3.00 for each 5 pack.

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