Cream Cheese

For best results, please read recipe entirely before beginning.

Ingredients needed:

2 gallons of cream (10-11% butterfat -- this can be achieved by mixing 1 part heavy whipping cream to 3 parts whole milk. For this two gallon recipe, this would be 2 quarts heavy whipping cream and 1.5 gallons whole milk)
¼ teaspoon of MM100 or MM101 or Flora Danica or Aroma B
2 drops liquid rennet/coagulant dissolved in ¼ cup non-chlorinated water
½ to 1 teaspoon Salt
Flavoring (herbs, etc.) if desired


Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Measuring spoons
Large mixing spoon
Cheesecloth or draining bag
pH strips or pH meter (optional)

Important note regarding cream cheese yield: You will get a much higher yield when making cream cheese than you will with most other types of cheeses. Expect approximately 25-35% yield, or for two gallons of milk approximately 4 to 6 lbs. cream cheese. If you don't want this much cream cheese, you may want to adjust the size of your batch.


  1. Heat cream to 75⁰ F in stainless steel pot. Initial pH should be at 6.5-6.7
  2. Add ¼-teaspoon of the culture. Allow to sit on top of the milk for 3-5 minutes, then stir into the cream.
  3. Add the diluted rennet solution. Stir in an up and down motion 5-7 times. Allow the cream to stop moving and do not disturb the cream during the coagulation time.
  4. Cover and allow the cream to set for 12-16 hours, or until it coagulates. Keep the cream at 75⁰ F.
  5. The culture will grow and produce lactic acid which will “curdle” or set the cream up. In addition a nice buttery flavor and aroma will develop. 
  6. Place a draining bag or cheese cloth/muslin in a colander. Place the colander in the sink or over a container to collect the whey. With a slotted spoon, gently transfer the gel mass, now called the curd, into the lined colander. Transfer all the curd into the lined colander.
  7. Once all the curd is ladled into the colander, gather the corners of your cheesecloth and tie together with a string (or use a draining bag). Hang it over a sink to drain, or if you want to keep your whey, a container to collect the whey. Alternatively, leave curd in cheesecloth-lined colander.
  8. Ideal temperature and amount of time to drain is 50-55⁰F for 12-24 hours. Since most people's kitchens are not quite this chilly, we suggest draining at room temperature for 8 hours then place your draining bag into a colander and then place into home refrigerator overnight, or about 8 - 10 hours. Be sure to put something under your colander to catch the whey.
  9. During the draining time a small amount of weight can be applied (optional, approximately 2-3 pounds). This will help with the whey draining.
  10. Watch to make sure the cloth or draining bag does not become clogged with fat and protein. You may need to scrape the sides together to clear the drainage.
  11. Remove the curd from the bag or cheesecloth, place in a bowl and work in the salt.
  12. At this point flavoring such as chives or onion or other ingredients can be added as well.