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)

FREQUENTLY ASKED QUESTIONS AND GENERAL INFORMATION


Q. 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.