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Raw cream cheese

How To Make Cream Cheese with Raw Milk

Raw milk cream cheese tutorial that yields the most delicious dairy byproduct!
Cook Time 30 mins
Total Time 30 mins
Course Side Dish


  • 1 Fine mesh trainer
  • 1 Stainless steel pot
  • 1 Butter Muslin cloth
  • 1 Medium bowl
  • 1 Spatula


  • 1-4 quarts Raw Milk, Cream, or combo of both you could pasteurize first if you choose
  • 1 packet Cream Cheese Culture
  • Salt


  • In a Stainless steel pot, add milk/cream and culture. Use a spatula in an up and down motion to mix the culture in.
  • Heat to 86 degrees, very slowly. No faster than 1 degree per minute.
  • Once you've reached 86 degrees, remove pot from heat and place a lid on the pot.
  • Allow to culture for about 8 hours.
  • Set a fine mesh strainer over a medium bowl. Line the strainer with a doubled butter muslin. Then, pour the cheese curds out onto the muslin to strain.
  • Gather up the corners of the muslin to create a "bag." Hang over bowl and allow to strain for about 4-6 hours, or until most of the whey is strained.
  • Massage desired amount of salt into cream cheese and store in the fridge.


  • If freezing, remove as much whey as possible first and be sure to use enough salt. Freeze for up to 6 months. 
  • Use within 1 week. 
  • It is normal for the whey to separate from the curds and rise to the top.
Keyword Cheese, Homemade, Simple