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Cream Cheese Starter Culture

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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.

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Questions on Cream Cheese Starter Culture

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  • From Jennifer at 5/22/2012 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.​
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  • From Kathy at 5/1/2012 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
  • From HJ at 4/28/2012 11:51 PM
    • How many ounces does ONE batch make?
    • Each packet of this product will culture between 2 and 4 quarts of milk. Once the milk is cultured, you need to strain it to get the thick consistency of cream cheese, which will reduce the volume... so depending on how much whey you strain out, you may get around half the volume (or more, or less).
    • Do you find this question helpful?  Yes   No
  • From Kathy at 4/23/2012 5:08 PM
    • How long does this last in the frig?
    • The starter will last 3-4 wks at room temp, 6-12 months in the refrigerator, 12+ in the freezer.​
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  • From Judy at 4/13/2012 8:57 AM
    • Is the rennet animal or vegetable?
    • This culture uses vegetable rennet.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

so easy and so delicious Review by girlgenius

This was a very easy and fun cheese to make. Next time I will make the maximum amount possible with the culture packet as after the whey drains out it was not as much cheese as I had thought it would yield. Wow, it was so delicious. I used our local low temp non pasturized full fat milk and added just a bit of local cream. I will make more next time to dedicate it for a cheesecake.

(Posted on 3/15/2015)

no guilt cream cheese! Review by Jan

I love cream cheese, especially whipped but I never felt good about eating something made from regular cowmilk (not grassfed etc...) So now I can make it easily using our local grass fed cow's milk and feel great about it. It was very very easy to make and I kept it in the stainless steel pan and just popped it on the mantel above the woodstove for warmth until it was set. It has a slight sour taste and is light and fluffy. I love it and no more icky store cream cheese for us

(Posted on 2/22/2015)

Tastes great and easy to make Review by Jessica

I just made some cream cheese a few days ago and it turned out great. The only reason I gave it 4 stars for price is that I originally wanted to make cream cheese to save money, but after buying the starter and realizing that one starter packet costs about the same as a brick of cream cheese (not including the price of the milk) I realized that making my own cream cheese wasn't as economical as making my own yogurt. No matter, the cream cheese tastes great and it was a good experience.

(Posted on 10/12/2014)

BEST cream cheese EVER! Review by SprCch

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 6/12/2014)

Works great! Review by Tereasa

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 5/30/2014)

easy Review by valerie

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 12/25/2013)

cream cheese starter culture Review by deb

works great, everything in one little packet, nothing to measure.

(Posted on 12/22/2013)

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