Cream Cheese

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.

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

Details: 100% natural. 100% plastic free. No additives. Gluten free. Soy free. GMO free. Halal. Kosher.