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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 cheeseCultured 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 cheeseYou 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.
Use by the date indicated on the label.
Bacillus Bulgaricus starters are shipped in sealed sachets.
Transporting the packs (i.e. shipping them to you) at ambient temperatures (even in the warmest climates) is perfectly OK and will not damage the live cultures. We use a freeze-dried process that keeps the strains alive and comfortable even during long trips in hot weather.
Once you receive your starter packs – pop them in the freezer for best storage.
Unfreezing the starter packs and freezing them again (e.g. when using only a portion) is OK to do, even multiple times.
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.
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:
How to make it:
NOTE: Do not forget to save a cup of the ready-made cream cheese to use for making your next batch! Keep that in the fridge and make sure you use it to make your new yogurt within 3-4 days to ensure all bacteria is viable and in great condition.
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