How to Make Cream Cheese

homemade cream cheese recipe



  1. Use a glass container to hold your cream/milk and gently stir in the starter culture
  2. Loosely cover (not airtight!)
  3. Leave on countertop 8 to 12 hours to culture, time varies depending on temperature
  4. It’s ready when it somewhat resembles yogurt
  5. Dump thickened cream into cheesecloth and allow whey to drip out at least 12 hours (the longer it drips, the firmer your cheese will be)
  6. Scrape out of cheesecloth and lightly salt to taste (salt is optional, but it lasts longer)
  7. Store in an airtight container in fridge


It gets firmer as it chills