#2,909 in Grocery & gourmet foods
Use arrows to jump to the previous/next product
Reddit mentions of Cream Cheese Starter Culture | Cultures for Health | Delicous, tangy, homemade cream cheese, no maintenance, non-GMO
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Cream Cheese Starter Culture | Cultures for Health | Delicous, tangy, homemade cream cheese, no maintenance, non-GMO. Here are the top ones.
or
- VERSATILE: Make your own jack of all trades cream cheese that can be added to many different foods to add a creamy flavor to your dish.
- EASY-TO-USE: Simple instructions make it easy for the cheese making novice to make batch after batch of delicious cheese.
- INDIVIDUALLY PACKAGED: 4 packets of cream cheese culture to make 4 batches of cream cheese or keep them in the freezer for the next time you want to make cheese.
- PROTEIN: Provides high-quality protein that is rich in all essential amino acids needed for growth and development.
- GLUTEN-FREE AND NON-GMO: Have peace of mind knowing that only the right natural ingredients are used.
Features:
Specs:
| Number of items | 4 |
| Size | 1.6 Gram (Pack of 4) |
I don't know if there is anywhere local that makes/sells fresh cream cheese, but I do know that it's really easy to make. You need 2 cups of milk (I use Oberweis because it is low-heat pasteurized) and 2 cups of cream (you can use half and half if you are worried about the calories), plus some salt, and a cheese culture starter.
Put the milk, cream, and culture in a big mason jar (or any other glass container) and stir it together kind of gently, then let it sit out with some cheese cloth covering the top. In my house in the winter, my kitchen is like 60F, so it takes 14+ hours, in the summer my kitchen is whatever the outside temperature is, so it will take more like 7 hours, you're looking for the mixture to firm up like greek yogurt.
Once you are that far, wrap your curd up in some cheese cloth and let the whey drip out until you have the firmness you want, then mix in sea salt to taste.
I usually get up in the morning and start the culture, then start the drain after work, and the next morning I have perfect delicious cream cheese, meaning the whole process takes 24 hours, but it's not that much work.