Cream Cheese Culture

Easy to make - great for dips & spreads! Cultures at room temperature. Requires refrigeration. You will receive: 4 packets Cream Cheese culture (includes rennet) and instructions A soft, mildly flavored cheese with practically unlimited uses. Made with milk or cream, Cream Cheese is meant to be consumed fresh. It's not aged or matured like other soft cheese. Used in making dips and spreads, and (of course) cheesecake! You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon Thermometer butter muslin, tight-weave dish towel, or yogurt bag Colander Bowl raw or pasteurized cream or whole milk, or a mix of both (avoid ultra-pasteurized or UHT) 1 packet Cream Cheese starter culture (store remaining packets in freezer for future use) non-iodized salt Directions: Slowly heat (on low)1-4 quarts of milk or cream to 86° F. (heat the milk no faster than 1 degree per minute- this can take 30-40 minutes for a gallon). Remove from Add one packet of Cream Cheese starter an