{"id":29752,"date":"2026-08-25T22:08:46","date_gmt":"2026-08-25T21:08:46","guid":{"rendered":"https:\/\/wp.njordstorp.se\/cream-cheese-starter-culture\/"},"modified":"2026-10-14T15:05:48","modified_gmt":"2026-10-14T14:05:48","slug":"cream-cheese-starter-culture","status":"publish","type":"product","link":"https:\/\/wp.njordstorp.se\/en\/cream-cheese-starter-culture\/","title":{"rendered":"Cream Cheese Starter Culture"},"content":{"rendered":"

Cream Cheese Starter Culture<\/h1>\n

Njordstorp cream cheese starter culture makes a delicious, creamy and thick cream cheese of exceptional quality. Cream cheese is a fermented dairy product obtained by fermenting high-fat milk with beneficial lactic acid bacteria until it thickens, then straining it to make a firmer, spreadable cream cheese. The whole process is very easy to follow, takes very little of your time, yields a lot and the result is fantastically delicious!<\/p>\n

Whether you love cream cheese spread on toast, in cooking, sauces, for making cheesecakes or frosting, it is so much tastier when you make it yourself. And the possibilities for different flavors you can create are endless when you mix in herbs<\/a> or spices <\/a>into it. We have an herb blend<\/a> specifically for cream cheese.<\/p>\n

You can use raw or pasteurized milk or cream, or a mixture of cream and milk. The higher the fat content of your original cream, the thicker and tastier your cream cheese will be.<\/p>\n

Our cream cheese starter culture is a mesophilic<\/strong> culture, which means that you can make it at room temperature. It is super easy to make cream cheese from cream. Simply add the culture to the cream to ferment it, then strain it to obtain thick, spreadable cream cheese and you are done. There is no need to heat the cream or keep it warm in a yoghurt maker, but you can if you want to.<\/p>\n

If you want to make a lower-fat version using milk, that works just as well, but rennet or milk powder may be needed to achieve the proper thickness for straining.<\/p>\n

Njordstorp starter culture consists of pure freeze-dried cultures without any strange ingredients. You can make batch after batch using the cream cheese you have made, so do not forget to save a cup of the finished cream cheese to make your next batch. Store it in the refrigerator and make sure to use it to make your new cream cheese within 3\u20134 days to ensure that all the bacteria are viable and in good condition. Depending on your hygiene, it may become contaminated, and if you notice that the flavor or acidity changes, you can start over with the culture remaining in the bag.<\/p>\n

Making cream cheese<\/h3>\n
What you need:<\/div>\n
    \n
  • jar or another container and a towel to cover the container during incubation<\/li>\n
  • cheesecloth<\/li>\n
  • optional: rennet<\/li>\n<\/ul>\n
    \n

    Activating your starter:<\/h3>\n<\/div>\n
      \n
    1. Allow your milk\/cream to warm up to room temperature on its own, or, if you want to speed up the process, warm it gently.<\/li>\n
    2. Add the culture from the package to the milk and stir until it has dissolved. Note: Do not whisk. Whisking introduces air bubbles into the cream and slows down the incubation.<\/li>\n
    3. Cover the jar with a towel to keep everything clean and protect it from dust and airborne particles.<\/li>\n
    4. Let the cream sit for about 24 hours and then check whether it has set. The cream has set if it separates cleanly from the sides of the jar when you tilt the jar. It should resemble the consistency of thick yoghurt. 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.<\/li>\n
    5. If it has not set within 24 hours, let it continue and check every 2\u20134 hours until it sets. It may take up to 72 hours to set, depending on the ambient temperature and other conditions in your environment.<\/li>\n
    6. Pour the thickened milk into the cheesecloth and let the whey drip out for 3 to 9 hours or until the cheese is as dry as you want it.<\/li>\n
    7. Remove the cream cheese from the cheesecloth and transfer it to a jar or storage container. Cover with an airtight lid.<\/li>\n
    8. If you plan to add any flavorings to your cream cheese, add them at this stage while the cream cheese is nice and soft and easy to mix (it will firm up considerably later in the refrigerator). You can simply add a little salt for a classic Philadelphia-style cream cheese flavor (about 1.25%) or anything you like with your cream cheese \u2013 spring onions, chives, walnuts, etc.<\/li>\n
    9. Place the cream cheese in the refrigerator for at least several hours so that it can set properly. Chilling the cream cheese helps it thicken and improves its flavor.<\/li>\n<\/ol>\n

      Contents: freeze-dried starter cultures and milk powder
      \nThe product is freeze-dried and can be stored for a long time; the package can be resealed after opening and therefore used for several batches as well.<\/p>\n

      Storage instructions for starter culture: Store in the refrigerator or freezer. Starter culture is highly hygroscopic; if moisture enters the package, it will impair the quality. Shelf life: at least 1 year in the freezer.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Cream Cheese Starter Culture<\/p>\n","protected":false},"featured_media":29753,"template":"","meta":[],"product_brand":[],"product_cat":[276,253,338,339],"product_tag":[290,309,303,294,311,316,327,346],"class_list":["post-29752","product","type-product","status-publish","has-post-thumbnail","product_cat-cheese-and-rennet","product_cat-starter-cultures","product_cat-yoghurt","product_cat-yoghurt-making","product_tag-authentic","product_tag-probiotic","product_tag-probiotics","product_tag-quark","product_tag-starters","product_tag-thermophilic","product_tag-vintage","product_tag-yoghurt","first","instock","taxable","shipping-taxable","purchasable","product-type-variable","has-default-attributes"],"_links":{"self":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product\/29752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/media\/29753"}],"wp:attachment":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/media?parent=29752"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_brand?post=29752"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_cat?post=29752"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_tag?post=29752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}