Cream cheese is a white, soft, unripened cheese made from rich cow’s milk. This homemade version has the tang of store-bought cream cheese but is softer in texture. Please read Making Cheese at Home.

Bring to room temperature (70° to 75°F):

Stir in:

Cover tightly and let sit at room temperature until the milk curdles (it should form a solid but soft curd), 16 to 20 hours.

Line a colander with butter muslin or a clean flour sack towel and set in the sink (if desired, place over a bowl to save the whey for another application like Ricotta). Gently spoon the curd into the colander and allow to drain, stirring gently 2 or 3 times, for 6 to 8 hours, or until it reaches the desired thickness. If desired, add:

Store in an airtight container in the refrigerator for up to 1 week.