How to Make Cream Cheese From Raw Milk
Learn how to make cream cheese rom raw milk with these simple steps. Making your own cream cheese will have you giving up the grocery store version in an instant.

Cream cheese can be used in different ways. Whether you’re topping your morning bagel, using it in a chocolate cookie recipe, or making a cream cheese frosting, your own homemade cream cheese is sure to take things up a notch! If you ever get an abundance of raw cream (lucky you!) than this is a great recipe to stock up on. You’re about to be pleasantly surprised on how simple this process is, with most of the time being hands off. The first time I ever made it, I was shocked at how easy this actually was. There are different methods of making a homemade cream cheese recipe, but this is the method that I prefer. However, Cultures for Health has a great cream cheese culture starter if you would prefer that route.
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Supplies Needed
- Half gallon mason jar
- Food grade thermometer
- Cheesecloth
- Fine mesh strainer
- Large bowl
- Kitchen Twine
Ingredients Needed
- 2 cups raw milk
- 6 cups heavy cream
- ½ cup cultured buttermilk (this is the mother culture) – To learn to make cultured buttermilk, check out this post here
- 2 drops of liquid rennet, dissolved in 2 tablespoons purified water -Berkey water
How To Make Cream Cheese From Raw Milk
- Put the milk and the cream into a glass container, such as a half gallon mason jar or large bowl, until room temperature (68 to 73°F). (Or to speed up the process, warm up in heavy bottomed pot)
- Mix buttermilk into jar with milk and cream.
- Dilute two drops of rennet in approximately 2 tablespoons of water and stir into the milk mixture with a wooden spoon or whisk.

- Let the jar sit, covered on the counter or warm place for approximately 90 minutes.
- After 90 minutes, the cheese should be pulling from the sides and slightly set. This can take longer if your kitchen is cold.
- Spoon the cheese into the cheese cloth lined colander.
- Gather up the corners of the cheesecloth and tie the corners together diagonally (or, if you have muslin bags, gather and tie the top), then hang your cheese over a bowl. An easy way to do this is to hang from your cupboard handles with the bowl underneath on top of the counter.
- Let the cheese hang for 8-12 hours or until it stops dripping.

- Untie the cheesecloth and spoon the cream cheese into a container then place in the fridge. After a couple of hours, the final product will solidify and be ready.
Tips For Cream Cheese Making
- If you want your cream cheese less “creamy.” just use more milk and less cream. Obviously, the more cream you use, the more of a creamy texture and higher fat content this will have.
- Add a pinch of sea salt to the finished product to make it last a little longer.
- The liquid whey is good for many things, so don’t just dump it out.
- If you don’t have access to fresh raw milk from any local farms, this can still be made with pasteurized milk. You just need to add calcium chloride when you add the rennet.
- If you want to make the cream cheese sweet, try adding some honey to it. It will make a perfect cream cheese for frosting.
- Feel free to add any flavorings to this that you prefer.
Print How To Make Cream Cheese From Raw Milk Recipe Here:
Cream Cheese

Ingredients
- 2 cups raw milk
- 6 cups heavy cream
- ½ cup cultured buttermilk
- 2 drops of liquid rennet, dissolved in 2 tablespoons water
Instructions
- Put the milk and the cream into a glass container, such as a half gallon mason jar or large bowl, until room temperature (68 to 73°F).
- Mix buttermilk into jar with milk and cream.
- Dilute two drops of rennet in approximately 2 tablespoons of water and stir into the milk mixture with a wooden spoon or whisk.
- Let the jar sit, covered on the counter or warm place for approximately 90 minutes.
- After 90 minutes, the cheese should be pulling from the sides and slightly set. This can take longer if your kitchen is cold.
- Spoon the cheese into the cheese cloth lined colander.
- Gather up the corners of the cheesecloth and tie the corners together diagonally (or, if you have muslin bags, gather and tie the top), then hang your cheese over a bowl. An easy way to do this is to hang from your cupboard handles with the bowl underneath on top of the counter.
- Let the cheese hang for 8-12 hours or until it stops dripping.
- Untie the cheesecloth and spoon the cream cheese into a container then place in the fridge. After a couple of hours, the final product will harden and be ready.
Delicious Recipes To Eat Real Cream Cheese With:
- Bagel
- Crackers
- Chocolate Zucchini Bread
Other Dairy Recipes To Make With Raw Milk:
- Sour Cream
- Cottage Cheese
- Soft Cheese
- Homemade Ice Cream
Save For Later To Make Fresh Cream Cheese:

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