Step 1

In a small saucepan, bring the following ingredients to 190 F over low heat (3-4 heat level):

2 cups whole** milk

0.25 cups greek yogurt

Continue stirring to prevent burning. Adjust the heat as needed to keep the simmer low.

Note: Whole milk is optimal because the cream cheese comes from the fat in the milk! Low-fat milks will yield fewer and smaller curds.

Note: The greek yogurt contributes to a tangy taste, but it's optional or it can be substituted with heavy cream for more fat contribution.

Step 2

Once the temperature reaches 190, add:

2 TBSP white vinegar

Reduce the heat to 'melt' heat option or just turn it off. Gently stir the vinegar into the milk then let it sit for 10ish minutes to get as many curdles as possible.

Step 3

Line a mesh strainer with a cheesecloth or t-shirt (single layer) and either dump or spoon the curds into the cloth. Let the cheese drain for 10 minutes, then squeeze the excess whey out.

Step 4

Add the cheese to the food processor with:

0.0625 tsp (1/16 tsp = original) salt

2 TBSP salted butter

1 TBSP whey (the liquid leftover from this process)

Blend until smooth

Update July 14, 2025: The last time I made this recipe, it was too firm after being in the fridge. I've updated the amount of whey from 2 tsp to 1 TBSP, but I still haven't tried the updated recipe (I haven't needed any cream cheese...). I will know for sure soon! Until I know, use your own best judgement!

Step 5

Transfer into a jar and cool in the fridge.