Creme Fraiche Culture Creme Fraiche Culture Use Creme Fraiche Culture with a light cream to craft a delicious, creamy cheese that's great on it's own or perfect for use when cooking. If you drain it a bit, you can also create a creamy Mascarpone cheese. This culture consists of lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. biovar diacetylactis, lactococcus lactis subsp. cremoris, and microbial coagulant enzyme.

* Store in your freezer upon arrival for safe-keeping for up to 2 years.
CHS-CUL-CREM 8.45 8.45

Creme Fraiche Culture

CHS-CUL-CREM
$8.45
Quantity:

Availability: In stock

Condition: New

Use Creme Fraiche Culture with a light cream to craft a delicious, creamy cheese that's great on it's own or perfect for use when cooking. If you drain it a bit, you can also create a creamy Mascarpone cheese. This culture consists of lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. biovar diacetylactis, lactococcus lactis subsp. cremoris, and microbial coagulant enzyme.

* Store in your freezer upon arrival for safe-keeping for up to 2 years.

Directions:

  • Heat your pasteurized light or 1/2 and 1/2 cream to 86F, then mix in the packet and let set for 12 hours while it thickens. Then, ladle your curds into a butter muslin lined mold, hang and drain for 6-12 hours, then refrigerate
  • Each packet will set up to 1 quart of cream and yield 1 pound

Deal of the Day

Sorry, but today's deal has already sold out. Please check back tomorrow.

CONNECT

Be the first to know what we are up to. Follow us!