- 1 quart (32 ounces) of heavy cream
- 2 tablespoons of white vinegar
- 1/2 teaspoon of salt
- Whisk the heavy cream, white vinegar, and salt in a large mixing bowl until well combined.
- Cover the bowl with plastic wrap or a clean kitchen towel. Set it aside in a warm, draft-free location for 12-24 hours to allow the mixture to culture and thicken. The longer you let it sit, the thicker and tangier the cream cheese will become.
- After the desired fermentation time, line a fine-mesh strainer or cheesecloth-lined colander with a clean kitchen towel or several layers of cheesecloth. Set the strainer over a bowl or large measuring cup to catch the whey as it drains.
- Scoop the thickened cream mixture into the prepared strainer and allow it to drain for 1-2 hours or until it reaches the desired consistency. If you prefer a softer one, drain it for a shorter time. If you prefer a firmer cream cheese, drain it for a longer amount of time.
- When it reaches the desired consistency, transfer it to an airtight container and store it in the refrigerator for up to 1 week.