{"product_id":"classic-cream-cheese-starter-makes-1-liter-p544200156","title":"CLASSIC FRENCH STYLE CREAM CHEESE STARTER makes 1 liter GLUTEN FREE","description":"\u003cp\u003e\u003cstrong\u003eBacillus Bulgaricus Cream Cheese starter makes deliciously creamy and thick Cream Cheese of exceptional quality.\u003cbr\u003eOur Cream Cheese starter comes in two varieties – one with the \u003cbr\u003etraditional classic, crisp and slightly tangy taste and the other – a \u003cbr\u003elighter, milder, sweeter, and creamier French style cream cheese\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan class=\"redactor-invisible-space\"\u003eCultured Cream Cheese is a fermented dairy product obtained by \u003cbr\u003efermenting regular cream with beneficial lactic acid bacteria until it \u003cbr\u003ethickens, then straining it to make a firmer spreadable cream cheese. \u003cbr\u003eThe entire process is very easy to follow, takes very little active \u003cbr\u003ehands on time, has a high yield, and the result is amazingly delicious! \u003cbr\u003eOn top of that, cultured cream cheese is much better for your digestive \u003cbr\u003esystem than regular cream cheese.\u003cbr\u003e\u003cbr\u003eOur cultured Cream Cheese is absolutely delicious. Whether you love \u003cbr\u003ecream cheese for spread on toast or bagels, for making cheesecakes or \u003cbr\u003ecream cheese frosting, for cooking or sauces, it is so much tastier and \u003cbr\u003ehealthier when you make it yourself! And the opportunities for the \u003cbr\u003edifferent flavors of cheese cream you can make are endless!\u003cbr\u003eOur Cream Cheese starter makes deliciously creamy and thick Cream \u003cbr\u003eCheese of exceptional quality. The starter comes in two flavor varieties\u003cbr\u003e – one with the traditional classic, crisp and slightly tangy taste and \u003cbr\u003ethe other – a lighter, milder, sweeter, and creamier French style cream \u003cbr\u003echeese\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eYou can use raw or pasteurized regular cream, double cream, \u003cbr\u003ehalf-and-half, or a mixture of cream and milk. The higher the fat of \u003cbr\u003eyour original cream, the thicker and more delicious your cream cheese \u003cbr\u003ewill become.\u003c\/p\u003e\u003cp\u003eOur Cream Cheese starter is a mesophilic product, which means you can\u003cbr\u003e culture it at room temperature. It is super easy to make cream cheese! \u003cbr\u003eJust add the culture to cream to ferment it, then strain it to get thick\u003cbr\u003e spreadable cream cheese, and you’re done. There’s no need to heat the \u003cbr\u003ecream or keep it warm in a yogurt maker, though you can if you want to, if you want to experiment with the heating method).\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis is Cream Cheese starter with live active bacteria, which means \u003cbr\u003ethat you can reuse cream cheese from your previous batch to culture your\u003cbr\u003e new batch, for as long as you wish.\u003c\/p\u003e\u003cp\u003eThe starter contains lactic acid cultures isolated from natural \u003cbr\u003esources in ecologically preserved areas in Bulgaria. It is fully natural\u003cbr\u003e and organic with no preservatives, additives, artificial colors or \u003cbr\u003eflavors. It contains no GMO ingredients and it is soy and gluten free. \u003cbr\u003eHalal. Kosher.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eType: \u003c\/strong\u003eHeirloom Cream Cheese starter. This means that \u003cbr\u003eyou can make endless batches of cream cheese, simply reusing your \u003cbr\u003epreviously made cream cheese to start a new batch.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStore the Cream Cheese starter in the FREEZER.\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003e\t\u003cdiv\u003e\t\t\t\t\u003cdiv\u003e\t\t\t\u003cbr\u003e\t\t\t\u003cp\u003eUse by the date indicated on the label.\u003c\/p\u003e\n\u003cp\u003eBacillus Bulgaricus starters are shipped in sealed sachets.\u003c\/p\u003e\n\u003cp\u003eTransporting the packs (i.e. shipping them \u003cbr\u003eto you) at ambient temperatures (even in the warmest climates) is \u003cbr\u003eperfectly OK and will not damage the live cultures. We use a \u003cbr\u003efreeze-dried process that keeps the strains alive and comfortable even \u003cbr\u003eduring long trips in hot weather.\u003c\/p\u003e\n\u003cp\u003eOnce you receive your starter packs – pop them in the freezer for best storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUnfreezing the starter packs and freezing them again (e.g. when using only a portion) is OK to do, even multiple times.\u003cbr\u003e\u003cbr\u003e\t\t\t\t\t\t\t\u003cbr\u003e\t\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is super easy to make Cream Cheese using our Bacillus Bulgaricus Cream Cheese starter culture.\u003c\/p\u003e\n\u003cp\u003eAll you need is a pack of our starter and cream.\u003c\/p\u003e\n\u003cp\u003eOur Cream Cheese starter works with any \u003cbr\u003etype of dairy cream — raw or pasteurized regular cream, double cream, \u003cbr\u003ehalf-and-half, or a mixture of cream and milk.\u003c\/p\u003e\n\u003cp\u003eYou can also use non-dairy heavy cream, \u003cbr\u003ehowever when using vegan creams you might need to add a thickener as \u003cbr\u003ethose won’t usually thicken on their own.\u003c\/p\u003e\n\u003cp\u003eThe higher the fat of the cream you start with, the thicker and more delicious your cream cheese will become.\u003c\/p\u003e\n\u003ch2\u003eCream Cheese Making Instructions\u003c\/h2\u003e\n\u003cp\u003eUse this method if you prefer to make your \u003cbr\u003eCream Cheese the traditional way, manually or with the help of a \u003cbr\u003eyogurt-making machine.\u003c\/p\u003e\n\u003cp\u003eWhat you’ll need:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ejar or another container to culture the cream in\u003c\/li\u003e\n\u003cli\u003elid or a towel to cover that container during incubation\u003c\/li\u003e\n\u003cli\u003echeesecloth or muslin to strain the cultured cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cstrong\u003eHow to make it:\u003c\/strong\u003e\u003col\u003e\n\u003cli\u003eLet your cream warm up to room temperature (around 76°F \/ 24°C) on \u003cbr\u003eits own, or if you want to speed up the process, gently heat it up that \u003cbr\u003etemperature.\u003c\/li\u003e\n\u003cli\u003eAdd the starter from the pack to the cream and stir until it dissolves.\u003cbr\u003e\u003cbr\u003e\u003cu\u003eNote:\u003c\/u\u003e Do not whisk. Whisking introduces air bubbles into the cream and that slows down incubation.\u003c\/li\u003e\n\u003cli\u003eCover the jar with a lid or a towel to keep the cream clean from \u003cbr\u003edust and air-borne particles. Towel is maybe better because it allows \u003cbr\u003eair to still go in, which speeds up activation a bit.\u003c\/li\u003e\n\u003cli\u003eLet the cream sit for about 24 hours and then check if it has set (firmed up).\u003cbr\u003e\u003cbr\u003e\u003cu\u003eNote:\u003c\/u\u003e Cream has set if \u003cbr\u003eit separates somewhat cleanly from the sides of the jar when you tilt \u003cbr\u003ethe jar. It should resemble the consistency of thick yogurt. It will \u003cbr\u003elikely be firm at the top while still being somewhat watery further \u003cbr\u003edown, and it should separate easily from the jar when tilted.\u003c\/li\u003e\n\u003cli\u003eIf it hasn’t set in 24 hours, then keep it going and check every 2-4\u003cbr\u003e hours until it sets. It may take up to 72 hours to set depending on the\u003cbr\u003e ambient temperature and other conditions in your environment.\u003c\/li\u003e\n\u003cli\u003ePour the thickened cream into the cheesecloth and allow the whey to \u003cbr\u003edrip out for 12 to 24 hours, or until the cheese is as dry as you’d \u003cbr\u003elike. The longer you strain it, the firmer your cream cheese will be.\u003c\/li\u003e\n\u003cli\u003eRemove the cream cheese from the cheesecloth and move to a jar or a storage container. Cover with an air-tight lid.\u003cbr\u003e\u003cbr\u003e\u003cu\u003eNote:\u003c\/u\u003e If you plan to \u003cbr\u003eadd add any flavorings to your cream cheese, add them at this point \u003cbr\u003ewhile the cream cheese is nice and soft and easy to mix (it will firm up\u003cbr\u003e considerably later on in the fridge). You can simply add some salt for a\u003cbr\u003e classic Philadelphia style cream cheese taste or anything that you like\u003cbr\u003e your cream cheese with – scallions, chives, walnuts, cinnamon, sugar, \u003cbr\u003eetc. I rarely add anything to mine as I like the natural creamy cheesy \u003cbr\u003etaste.\u003c\/li\u003e\n\u003cli\u003ePlace the Cream Cheese in the fridge for at least several hours so \u003cbr\u003eit can properly firm up. Cooling the Cream Cheese will help it thicken \u003cbr\u003eand improve its taste.\u003c\/li\u003e\n\u003cli\u003eEnjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cstrong\u003eNOTE\u003c\/strong\u003e: 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.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"YOGURT STARTERS","offers":[{"title":"Default Title","offer_id":47096763187445,"sku":"136902311606","price":250.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/6932\/0437\/files\/3541040270_1442481b-41a2-4200-a4f2-1ef3b8e29a62.jpg?v=1760593422","url":"https:\/\/palawanonline.myshopify.com\/products\/classic-cream-cheese-starter-makes-1-liter-p544200156","provider":"POL PLATFORM","version":"1.0","type":"link"}