Bacillus Bulgaricus Cream Cheese starter makes deliciously creamy and thick Cream Cheese of exceptional quality. Our Cream Cheese starter comes in two varieties – one with the traditional classic, crisp and slightly tangy taste and the other – a lighter, milder, sweeter, and creamier French style cream cheese

Cultured Cream Cheese is a fermented dairy product obtained by fermenting regular cream with beneficial lactic acid bacteria until it thickens, then straining it to make a firmer spreadable cream cheese. The entire process is very easy to follow, takes very little active hands on time, has a high yield, and the result is amazingly delicious! On top of that, cultured cream cheese is much better for your digestive system than regular cream cheese.

Our cultured Cream Cheese is absolutely delicious. Whether you love cream cheese for spread on toast or bagels, for making cheesecakes or cream cheese frosting, for cooking or sauces, it is so much tastier and healthier when you make it yourself! And the opportunities for the different flavors of cheese cream you can make are endless! Our Cream Cheese starter makes deliciously creamy and thick Cream Cheese of exceptional quality. The starter comes in two flavor varieties – one with the traditional classic, crisp and slightly tangy taste and the other – a lighter, milder, sweeter, and creamier French style cream cheese

You can use raw or pasteurized regular cream, double cream, half-and-half, or a mixture of cream and milk. The higher the fat of your original cream, the thicker and more delicious your cream cheese will become.

Our Cream Cheese starter is a mesophilic product, which means you can culture it at room temperature. It is super easy to make cream cheese! Just add the culture to cream to ferment it, then strain it to get thick spreadable cream cheese, and you’re done. There’s no need to heat the cream or keep it warm in a yogurt maker, though you can if you want to, if you want to experiment with the heating method).

This is Cream Cheese starter with live active bacteria, which means that you can reuse cream cheese from your previous batch to culture your new batch, for as long as you wish.

The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas in Bulgaria. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free. Halal. Kosher.

Type: Heirloom Cream Cheese starter. This means that you can make endless batches of cream cheese, simply reusing your previously made cream cheese to start a new batch.

Store the Cream Cheese starter in the FREEZER.

It is super easy to make Cream Cheese using our Bacillus Bulgaricus Cream Cheese starter culture.

All you need is a pack of our starter and cream.

Our Cream Cheese starter works with any type of dairy cream — raw or pasteurized regular cream, double cream, half-and-half, or a mixture of cream and milk.

You can also use non-dairy heavy cream, however when using vegan creams you might need to add a thickener as those won’t usually thicken on their own.

The higher the fat of the cream you start with, the thicker and more delicious your cream cheese will become.

Cream Cheese Making Instructions

Use this method if you prefer to make your Cream Cheese the traditional way, manually or with the help of a yogurt-making machine.

What you’ll need:

• jar or another container to culture the cream in
• lid or a towel to cover that container during incubation
• cheesecloth or muslin to strain the cultured cream

How to make it:

1. Let your cream warm up to room temperature (around 76°F / 24°C) on its own, or if you want to speed up the process, gently heat it up that temperature.
2. Add the starter from the pack to the cream and stir until it dissolves.
   Note: Do not whisk. Whisking introduces air bubbles into the cream and that slows down incubation.
3. Cover the jar with a lid or a towel to keep the cream clean from dust and air-borne particles. Towel is maybe better because it allows air to still go in, which speeds up activation a bit.
4. Let the cream sit for about 24 hours and then check if it has set (firmed up).
   Note: Cream has set if it separates somewhat cleanly from the sides of the jar when you tilt the jar. It should resemble the consistency of thick yogurt. It will likely be firm at the top while still being somewhat watery further down, and it should separate easily from the jar when tilted.
5. If it hasn’t set in 24 hours, then keep it going and check every 2-4 hours until it sets. It may take up to 72 hours to set depending on the ambient temperature and other conditions in your environment.
6. Pour the thickened cream into the cheesecloth and allow the whey to drip out for 12 to 24 hours, or until the cheese is as dry as you’d like. The longer you strain it, the firmer your cream cheese will be.
7. Remove the cream cheese from the cheesecloth and move to a jar or a storage container. Cover with an air-tight lid.
   Note: If you plan to add add any flavorings to your cream cheese, add them at this point while the cream cheese is nice and soft and easy to mix (it will firm up considerably later on in the fridge). You can simply add some salt for a classic Philadelphia style cream cheese taste or anything that you like your cream cheese with – scallions, chives, walnuts, cinnamon, sugar, etc. I rarely add anything to mine as I like the natural creamy cheesy taste.
8. Place the Cream Cheese in the fridge for at least several hours so it can properly firm up. Cooling the Cream Cheese will help it thicken and improve its taste.
9. Enjoy!