Creme Fraiche C33 - Direct Set Single Batch Packets - Qty 5

Creme Fraiche C33 - Direct Set Single Batch Packets - Qty 5

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These easy use, single batch direct set culture packs are great for the beginning cheesemaker, kids, and hobbyists who find it difficult to get through a whole commercial size package of culture. They also contain rennet enzyme, which means even less excess bulk ingredients on hand when life gets busy and cheesemaking activities need to be put on the back burner.

We stock an assortment of these single batch packages for various cheese recipes in Say Cheese! A Kid’s Guide to Cheese Making with Recipes for Mozzarella, Cream Cheese, Feta & Other Favorites and Ricki Carroll's Home Cheesemaking.


Cheese Starter Culture Guide:

Lactic Acid Producers

  • LC: Lactococcus Cremoris - 77-86 °F (25-30 °C)
  • LL: Lactococcus Lactis - 77-86 °F (25-30 °C)
  • LB: Lactococcus Delbrueckii ssp. Bulgaricus - 95-105 °F (35-41 °C)

CO2 and Diacetyl Producers

  • LD: Lactococcus Lactis ssp. Diacetylactis - 77-86 °F (25-30 °C)
  • LM: Lactococcus Mesenteroids - 77-86 °F (25-30 °C)
  • ST*: Streptococcus Thermophilus - 95-105 °F (35-41 °C)

*Also produces Lactic Acid

How to Use

YIELD: 1 packet sets 1 quart of Light Cream or Half & Half.

DIRECTIONS: Heat 1 quart of pasteurized Light Cream or Half & Half to 86F. Add 1 packet, let re-hydrate 2 minutes then stir to dissolve. Cover and let set at 72F for 12 hours or until thickened. Refrigerate and enjoy! Or for a mascarpone type cheese, ladle curds gently into a cheesecloth or butter muslin lined colander, hang & drain for 4-6 hours.


THIS CULTURE INCLUDES: lactose, (LC) lactococcus lactis subsp. cremoris, (LL) lactococcus lactis subsp. lactis, (LD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme.

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