Search query: creme fraiche

Product: Cultures for Health Crème Fraîche Starter Culture | Delicious, Creamy, Probiotic, No Maintenance | Very Versatile For Use In the Kitchen | Add To Sauces, Mac And Cheese, And Vegetables | 4 Packets

Making truly rich and mild crème fraîche at home is as easy as heating up cream or half-and-half. This direct-set culture is one of our easiest and cultures on your countertop.

Makes 4 quarts of crème fraîche.

Make crème fraîche when you want it.

Contains 4 packets of starter culture and instructions.

FRESH CRÈME FRAÎCHE: Give your sauces, Mac and Cheese, or Vegetables a pop of fresh flavor by making your own Crème Fraîche.
NO MAINTENANCE: Simply freeze the unused packets of starter until you are ready for another batch.
EASY-TO-USE: Each packet yields 4 quarts of Crème Fraîche and takes only a few minutes of preparation.
GLUTEN-FREE AND NON-GMO: Have peace of mind knowing that only the right natural ingredients are used.
EXTRA BENEFIT: Free access to our 155-page dairy ebook with easy recipes, articles and how-to videos. Cultures for Health

Product: Nuxe Creme Fraiche de Beaute 48 Hr Moisture SOS Rescue Masque Moisturizes the face and eye contours
Provides immediate comfort with long-lasting results
Licorice extract prevents irritation
Leaves skin soft, smooth and radiant
Ideal for all skin types NUXE

Product: Creme Fraiche 7.5 oz. This remarkable creme fraiche made in California is the closest you can find to French Normandy creme fraiches. It is rich, velvety with a slightly tangy and nutty flavor. It is perfect for thickening sauces and soups, and is a traditional accompaniment to caviar as it smooths out the saltiness of the eggs. Ingredients: Grade "A" cultured heavy cream. This item is perishable and will ship via Fedex Overnight in an insulated container with ice packs.
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Product: Creme Fraiche C33 - 5 packets 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). 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. New England Cheesemaking Company