Yield
16 oz
Acid
5.0 tbsp
Time
12 hr
1 pkt
5.0 tbsp
86°F
12 hr
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Inputs
Result
Whole milk at 3.25% fat yields 16 oz per gallon. Lemon juice at 5 tbsp/gallon. Mesophilic culture at 86°F for 12 hours.
Inputs
Result
Raw milk at 4% fat yields 20 oz/gallon × 2 = 40 oz. Citric acid at 1.5 tbsp/gallon × 2 = 3.0 tbsp. Thermophilic at 110°F for 8 hours.
One gallon of whole milk yields about 16 ounces (2 cups) of cream cheese. Higher-fat milks like raw milk yield up to 20 ounces per gallon, while 2% milk produces only about 12 ounces due to lower butterfat content.
| Milk Type | Fat % | Yield per Gallon | Texture |
|---|---|---|---|
| Whole Milk | 3.25% | 16 oz | Smooth, classic |
| Raw Milk | 4.0% | 20 oz | Rich, premium |
| Goat Milk | 3.5% | 18 oz | Tangy, soft |
| 2% Milk | 2.0% | 12 oz | Lighter, less creamy |
Lemon juice is the most popular choice at 5 tablespoons per gallon, producing a mild citrus note. White vinegar (4 tbsp/gallon) gives a neutral flavor, while citric acid (1.5 tbsp/gallon) is the most precise option used by professional cheesemakers.
Active time is about 30 minutes, but total time ranges from 12 to 24 hours depending on your culture method. Mesophilic culture takes 12 hours at 86°F, thermophilic takes 8 hours at 110°F, and buttermilk culture takes 14 hours at room temperature.
Yes, cultured buttermilk with live active cultures works as a mesophilic starter. Use about 2 tablespoons per quart of milk. Check that the label says “cultured” and lists live bacteria. Regular buttermilk without live cultures will not work.
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Last Updated: Mar 19, 2026
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