CLASSIC CREAM CHEESE STARTER (1g) makes 1 kg of delicious cream cheese

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!

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.