New England Cheesemaking - Crème Fraiche Culture
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New England Cheesemaking - Crème Fraiche Culture

Product Code:NEF-C33

Crème Fraiche Culture - 5 Pack

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.
For a PDF detailing all New England Cheese Product Storage Specs, Click HERE

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