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 86ºF. 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.
NOTE: Our recipe (on the package) calls for Butter Muslin (NEWU2)
Below are the fat contents for different creams. You can modify the amount of cream added according to its fat content. i.e. Half and half is about half the fat of light cream so you would need to use 2x as much half and half as you would light cream.
Type of Cream %Fat
Heavy Whipping Cream 36-40%
Light Whipping Cream 30-36%
Light or Coffee Cream 18-30%
Single Cream 20%
Half and Half 10.5% (10-18%)
Sour Cream 18-20%
Whole Pasteurized Milk 3.25%