Creme Friache. Five pack. Direct set. Contains malto dextrin, starter bacteria and vegetable rennet.

Directions: Heat 1 qt. pasteurized light creame or half and half to 86 deg F., add and mix in 1 packet Creme Friache and let set at room temperature undisturbed for 12 hrs or until thickened (as in yogurt). Ladle curd gently ino a cheese cloth lined colander, hang and drain 6-12 hrs. Refridgerate and enjoy!