Cream Cheese Starter Culture

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$5.99

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Cream Cheese Starter Culture

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Cream cheese is a soft, mild-tasting cheese. Traditionally spread on bagels, used as a dip for fruit and vegetables, or as a key ingredient in recipes such as cheesecake, cream cheese is easy to make and a perfect option for beginning and experienced cheesemakers alike. Each packet contains both starter culture and rennet. Just add milk! Full instructions included.

Includes 4 packets of direct-set starter culture. 

Cream Cheese Culture Ingredients: Sucrose, maltodextrins, lactic bacteria (Lactococcus lactis subsp. Lactis, Lactococcus lactis supsp. cremoris), Rennet

Click here for instructions for making cream cheese.

What is a direct-set culture? A direct-set culture is a one-time-use culture, and cannot be recultured (i.e., perpetuated beyond the single batch). Direct-set cultures are often preferred by cheesemakers as they require no maintenance or care. Simply keep the packets in the freezer and remove what you need for your recipe when it's time to make cheese. Most direct-set cultures contain multiple doses to inoculate multiple batches.

Questions on Cream Cheese Starter Culture

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  • From Glen Nordstrom at 5/29/14 11:53 AM
    • How does the cream cheese starter stand up in the US Mail(UPS)? Also can I use the actual cream cheese that I make as a starter for a new batch as in yogurt?
    • All of our cultures ship dehydrated and do very well in shipping.

      This starter is a direct set-culture, and so cannot be re-cultured. In addition, it contains rennet which would not carry over to a new batch of cream cheese.
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  • From Me at 5/22/14 9:34 PM
    • I used this starter culture and ended up with pretty sour tasting cream cheese. Is this normal? Could it be temperature related? It was kept slightly above the recommended temperature.
    • Yes, a higher temperature will yield a more sour flavor. For best results, always follow the instructions carefully.
    • Do you find this question helpful?  Yes   No
  • From Nancy at 4/13/14 11:33 PM
    • Does this work with raw goats milk?
    • Raw goat's milk will work with this Cream Cheese Starter Culture. Keep in mind that dairy products cultured with goat's milk and raw milk will have a runnier texture than pasteurized milk or cow milk.
    • Do you find this question helpful?  Yes   No
  • From fran at 2/27/14 9:36 AM
    • Can I use soy milk for cream cheese with this?
    • This culture works beautifully with dairy milk but is not appropriate for alternative milk.
    • Do you find this question helpful?  Yes   No
  • From Tal at 5/10/13 3:30 AM
    • Can the cream cheese made from this starter be frozen for use later? Should I salt it before freezing or after?
    • You can freeze cream cheese, but the texture will likely change when thawed. It can be more crumbly. Whipping once thawed may help the consistency. Salt should be added prior to freezing.
    • Do you find this question helpful?  Yes   No
  • From jackie at 2/28/13 7:41 PM
    • is the maltodextrin from gmo corn?
    • The maltodextrin in this product is certified non-GMO. It is from either corn or rice, but the amount remaining in the culture is "below trace" and therefore not labeled.
    • Do you find this question helpful?  Yes   No
  • From Brianna at 2/3/13 8:55 PM
    • Does whole milk need to be used? Or can skim milk be used?
    • The fat in whole milk provides the smooth, creamy thickness that cream cheese is known for. If you use skim milk, you will probably get quite a bit of liquid drained off, and a thin, sparse "cream cheese." Commercially sold reduced-fat cream cheeses use thickeners and stabilizers for body and texture. If you add thickeners and/or stabilizers to skim milk, you could use this culture to make a fairly palatable cream cheese.
    • Do you find this question helpful?  Yes   No
  • From Diane at 1/4/13 10:00 AM
  • From Jennifer at 5/23/12 8:45 PM
    • Can this be used with non-dairy milk?
    • We had our cheese expert test this. Here were her results: It does NOT work. I tried it with almond and rice milk, and while they are slightly soured, neither had sufficient solids to turn into anything. It does work with coconut, but not as well as dairy kefir grains do.‚Äč
    • Do you find this question helpful?  Yes   No
  • From Kathy at 5/1/12 2:27 PM
    • When using raw milk, do I leave the cream in the milk or should I strain it off? Or, does it matter? I wanted to keep the cream and make butter with it.
    • You can try skimming off the cream, but your cheese may turn out very dry and may not press or age properly. Reduced fat cheeses have additives, because taking the fat out changes the texture.

      Try making butter from a different batch of milk, and save the fatty cream for the cream cheese, for best results.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

BEST cream cheese EVER! Review by SprCch
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This culture made the BEST cream cheese I've ever tasted! I added 1/8 teaspoon of sea salt when complete. It is SO good!! Quick, easy and anyone can do it! :) (Posted on June 12, 2014)
Works great! Review by Tereasa
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I ordered the cream cheese starter culture and I swear it was at my house the next day. Fast delivery. I have used it once and it works very well and is very simple. It was my first time to make cream cheese, I just followed the directions and wa la, cream cheese! I'm looking forward to seeing what else they have and what you can make at home with clean products. (Posted on May 30, 2014)
easy Review by valerie
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The product was just as described and easy to use. I just followed the included instructions and made amazing cream cheese!! I was shocked at how easy it was! I added chives and garlic powder :) yummy!!! (Posted on December 25, 2013)
cream cheese starter culture Review by deb
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works great, everything in one little packet, nothing to measure. (Posted on December 23, 2013)
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