Try making your own cream cheese at home! It's simple and so delicious! Although quick to whip up, this recipe requires time to set so plan to make it a day or two ahead of when you need it.
Measure starter culture and sprinkle on top of milk/cream. Allow to sit for a few minutes to rehydrate. Stir in well.
Cover the jar with a thin piece of fabric and a rubberband, not an airtight lid. Allow to sit on the counter for 12-24 hours or until it reaches a thick consistency.
Lay cheesecloth in a large bowl and spoon cream cheese from the jar into the cheesecloth. Sprinkle with a little salt.
Tie up the ends of the cheesecloth and hang over the bowl to drain for about 4 hours. Flip the cream cheese over, sprinkle with a little more salt, and allow to drain for about 4 more hours or longer, depending on the consistency you prefer.
Store in an airtight container in the fridge for up to 10 days or freeze for later.
Notes
I have made this recipe using all whole milk or all cream instead of both and it still turned out great.