Cream Cheese Starter Culture

$11.99

Use a cream cheese starter at home to make fresh, tangy cream cheese. Cream cheese starter culture is great choice for new cheesemakers.

All you need is milk, a cream cheese starter packets, and a strainer to get started! 

Instructions for using this cream cheese starter are included and may be found here

Each bag contains:

  • 4 packets of Culture.
  • 2 tablets of Rennet.

Instructions for using this culture are included and may be found here.

Storage Information:

  • Store in refrigerator or freezer.

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

Store you starter culture extras in the freezer. 

Store your cream cheese in a closed container in the refrigerator for up to a week. To freeze it, remove as much whey as possible and salt your cheese well using cheese salt before freezing.

  • 1 packet of starter culture 
  • Fresh raw or pasteurized cream or whole milk 
  • Cheese salt (if freezing) 
  • Large stainless steel pot with lid 
  • Non-aluminum mixing utensil 
  • Thermometer 
  • Tight-weave towel or butter muslin 
  • Colander 
  • Bowl

Customer Reviews

Based on 38 reviews
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M
Mark Schluter
Where are the rennet tablets?

Online in the "what's included", it says the package includes 4 starter cultures and 2 tablets of Rennet. My package did not include any Rennet tablets. However, the instructions for making the cream cheese do not mention the Rennet tablets. Confusing.

Hi Mark, I am sorry about the missing Rennet ! If you could send an email in to customersupport@culturesforhealth.com with your issue, they would be happy to help resolve this! I will let them know to expect an email!

A
A.
smooth and better than another culture we tried elsewhere

We got a Jersey cow this year and we are usually trying to find a lot of creative ways to use the bountiful dairy we have now! We bought a bunch of different cultures elsewhere because Cultures for Health was out of stock on some items. I stumbled across a cream cheese starter package and a buttermilk starter package from Cultures for Health on another site and bought them. Woah, the difference between the other cultures we tried are night and day. These CfH ones seem very luxurious. Smooth, rich, pleasant flavor. The others were overpowering, almost slightly skunky tasting, and I found them aggravating to the tastebuds. The cream cheese just finished today and I tried some - super happy! I had been starting to loathe cream cheese and buttermilk! But this buttermilk one is so good it could easily be eaten like yogurt with fruit. I don't know why Cultures for Health stuff is sold out though for so long though (it must be going on 4 months for this culture)! I better not slip up on propagating a mother culture!

P
P A Casertano
Excellent Cream Cheese Starter

Great product, worked great

D
Daniel G.
What a great product!

Tired of limited availability of cream cheese so I thought I would try my hand at this. There are recipes online for cream cheese using vinegar or lemon juice but they clearly are not authentic. I found this product and made a batch as per the easy included instructions. I used 2 qts. of ordinary pasteurized whole milk and 1 qt. of light cream, ultra pasteurized. After twelve hours, I poured the product into a very clean pillowcase. With everything in the far corner, I twisted the pillowcase and hung it up from the faucet spout of a sink. It took an honest 10 hours to drain. I spooned out and salted to taste. Easy! Delicious! Fun! Makes over 3 cups of cream cheese. Texture is great. A bit more tart than supermarket stuff but absolutely delicious.

K
Kelly
Straightforward Culturing

The cream cheese process takes a little time, but it's straightforward, and the results were worth it. I used pasteurized whole milk, and it turned out well.



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