CLASSIC CREAM CHEESE STARTER (makes 1 liter)

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.

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.