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Cream Cheese Starter Culture

by Cultures For Health

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That way you can continue the culture (make a batch with pasteurized milk to kill any bacteria in the milk) and add the rennet needed to each batch of cheese that you're making

Loved it I'll never eat Philadelphia again

This makes excellent cream cheese in flavor and consistency

Very easy for a beginner cheesemaker such as myself

It's easy! And by varying cream content, you can make light cream cheese that tastes just as good as the full-fat variety

e able to reculture and have your cream cheese come out correctly, you need to buy the direct set mesophilic cheese culture and rennet separately

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