Process: providing concentrated milk composition including milk protein providing plant fat composition including plant fat combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between about 49%-57% combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting by adjusting initial pH to reduced pH being within range of between about 4.9-4.5, forming direct-set milk-plant fat product and combining first amount of direct-set milk-plant fat product together with second amount of cultured cream cheese-type product, forming cream cheese-type composition. Process also includes providing concentrated milk composition and plant fat composition respectively at first and second temperatures being at least about 20° F. above melting points of respective compositions.
