Cultures for Health Cream Cheese Starter Culture | 4 Non-GMO Direct-Set Packets & 2 Vegetable Rennet Tablets | DIY Creamy Spread for Bagels, Appetizers, Dips & Cupcake Frosting

Not only was the Cream Cheese delicious! But it was also a super fun project to make!I made bagels, too. Next time, I think I’d like to have the full spread! With lox, onions, tomatoes, and capers!Because I still have enough culture to make several more batches!’n

No fuss cream cheese. I’ll add my slacker-cheese-maker short cut tips.1. Gallon WHOLE milk. (I did not use any cream and it turned out nice and creamy)2. Pour a cup or so out of the gallon.3. Let the gallon come to room temp and make sure milk hits 85 degrees. Do this slowly. It is summer here so after it got to 78 room temp, it didn’t take anything more than to set it in the sink in a hot water bath to get it to 85.4. Put the packet of cheese starter in the gallon of milk- 1 cup or so already taken out. Give it a very quick “up and down” shake.5. Set it on the counter and wait 12 hours.6. Pour contents into a strainer lined with cheese cloth. I left mine overnight to drain in the sink.7. In the morning transfer to a new cheese cloth and HANG it up. While you are at work.8. Transfer to a clean container and refrigerate.Ladies and gentlemen it does not get any easier, yummier or ECONOMICAL. I can’t wait to try this company’s other cheese making packets. This was my first attempt and it was awesome!!!!PS: if you hate dishes and extra work like I do, remember I made this with nothing more than the gallon container the milk came in and a strainer.

Makes fabulous cream cheese. The directions are easy to follow and the product so much better than the cream cheese from the supermarket. Once you start making your own with this culture, you will never want to go back.

Good.

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. It is softer than supermarket "brick" cream cheese and firmer than whipped cream cheese, which for me is perfect. A bit more tart than supermarket stuff but absolutely delicious.

Sorry I ordered. I didn't know maktodextein was an ingredient. I wouldn't have ordered.

This starter made really good cream cheese. I did have one problem in making it. When I put the burner on the lowest setting, the temperature of the half and half and cream I used went up pretty quickly. So, since the directions said to raise the temperature very slowly I was worried it might be a problem. However, the cream cheese came out just fine anyway.

This is very simple and works well. the cream cheese it makes it quite bland and does not last over night in my case, but if you need something quick and easy this is for you. I would prefer store bought next time since it probably costs less in the end and is less work. It was worth a try though :)