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Cream Cheese Starter Culture

Availability: In stock

SKU: 6791

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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 box contains 4 packets, each packet contains both starter culture and rennet.
  • Use 1 packet of starter with 1-4 quarts of fresh milk, cream or a combination of the two.
  • Cultures at room temperature, 72º-77ºF, no appliance required.
  • Avoid using ultra-pasteurized or UHT dairy.
  • Direct-set (single-use) culture, no maintenance required.
  • Instructions for making cream cheese are included with your starter and may be found here.
  • Having trouble making cream cheese? Browse our Expert Advice Articles on Cheesemaking or contact us for assistance!


Cream Cheese Starter Culture Ingredients

  • Sucrose, Maltodextrins, Lactic bacteria (Lactococcus lactis subsp. Lactis, Lactococcus lactis supsp. cremoris)
  • Organic Vegetable Rennet


Cream Cheese Starter Culture Allergen Information

  • Manufactured in a facility that processes products containing soy and dairy.
  • Non-GMO
  • Gluten-free


Cream Cheese Starter Culture Storage Information: Store in the refrigerator or freezer. 


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 jackie at 2/27/2013 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 2/2/2013 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 1/4/2013 10:00 AM
  • 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.​
    • Do you find this question helpful?  Yes   No
  • 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.​
    • Do you find this question helpful?  Yes   No
  • 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

Worked perfectly Review by Katharine

I ordered this because I get a gallon of raw milk each week and sometimes it's nice to make something different from it other than my go-to ricotta, mozzarella, and yogurt. I was pleasantly surprised that this made great cream cheese! I've always had to make it from heavy cream, but this made it from only the milk and it was still so delicious. It was also very easy to make. I would definitely recommend!

(Posted on 9/3/2015)

Total Success! Review by Vicki

My first try at making any kind of cheese --- a Total Success! Extremely easy. Wonderful taste and texture, not gummy like store-bought. I love it plain; adding seasonings/herbs could be nice. A quart of commercial Half&Half yielded close to a pound of cream cheese.

(Posted on 4/13/2015)

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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