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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.

Culture Includes

lactose, (LLC) lactococcus lactis subsp. cremoris, (LL) lactococcus lactis subsp. lactis, (LLD) 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 86F. Add and mix in 1 packet, let set at room temperature, undisturbed, for 12 hours or until thickened (as in yogurt). For a thicker texture ladle the 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.

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