DIRECTIONS: Heat 1 qt. pasteurized light cream or 1/2 & 1/2 to 86ÂºF. Add and mix in 1 packet, let set at room temperature, undisturbed, for 12 hours or until thickened (as in yogurt). For a

Creme Fraiche C33 - 5 packets

DIRECTIONS: Heat 1 qt. pasteurized light cream or 1/2 & 1/2 to 86ÂºF. 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. CULTURE INCLUDES: lactose, (LLC) lactococcus lactis subsp. cremoris, (LL) lactococcus lactis subsp. lactis, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme.
Country USA
Brand New England Cheesemaking Supply
Binding Kitchen
PartNumber 12739
Model COMINHKPR11484
Size 5 packets
NumberOfItems 1
ReleaseDate 0000-00-00

Country	USA
Brand	New England Cheesemaking Supply
Binding	Kitchen
PartNumber	12739
Model	COMINHKPR11484
Size	5 packets
NumberOfItems	1
ReleaseDate	0000-00-00

Creme Fraiche C33 - 5 packets