Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat pasteurizing the milkfat fluid homogenizing the milkfat fluid and culturing bacteria in the milkfat fluid producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat and a live probiotic bacteria culture.
