Homemade Cream Cheese with CT Ranch Raw Dairy
August 6, 2025 • 0 comments
Dreaming of smooth, tangy, spreadable cream cheese made right in your own kitchen? Good news—it’s totally doable, even if you’ve never made cheese before! Using CT Ranch’s fresh, raw milk and cream, plus a packet of Cultures for Health Cream Cheese Starter, you can whip up a delicious homemade cream cheese with minimal fuss.
This recipe is perfect for beginners and makes a versatile, probiotic-rich cheese that’s perfect on bagels, in dips, or just by the spoonful (no judgment).
And don’t worry—we’ve got everything you need in our online store: starter cultures, cheesecloth, thermometers, and more. We’re your one-stop shop for homemade cheese-making dreams!
- Prep Time:
- Cook Time:
- Servings: 12-16
Directions
Ingredients
- 1 quart CT Ranch raw milk
- 1 pint CT Ranch raw cream (for extra richness—optional but recommended)
- 1 packet Cultures for Health Cream Cheese Starter
- Cheesecloth or butter muslin
- Non-reactive bowl & colander
Instructions
- Warm the milk & cream:
Pour your milk (and cream, if using) into a clean pot or glass bowl. Allow it to come to room temperature (around 70–75°F). - Add the starter:
Sprinkle one packet of Cultures for Health Cream Cheese Starter over the surface. Let it sit for 1–2 minutes to rehydrate, then stir it gently into the milk using an up-and-down motion. - Cover & culture:
Cover the bowl with a clean towel or loose lid and let it sit at room temperature for 12 to 18 hours, undisturbed. The mixture will thicken into a soft curd and develop a pleasant tang. - Drain the whey:
Line a colander with cheesecloth or butter muslin, set it over a bowl, and gently pour in the cultured mixture. Gather the corners and tie into a bundle. Hang or rest it over the bowl to drain for 6–12 hours, depending on how thick you like your cream cheese. - Unwrap & enjoy:
Once the cheese reaches your desired consistency, transfer it to a clean container and refrigerate. It will keep for about 1 week.
Serving Suggestions
- Spread on sourdough, bagels, or crackers
- Mix with herbs, garlic, or honey for a flavored version
- Use in baking, dips, or creamy pasta sauces
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