- Cottage Cheese that has been drained and pressed dry in a strainer and then whipped until smooth
- Neufchatel cheese (though I’ve read that neufchatel is different in America than Europe and I don’t think the European kind would work well)
- Marscapone cheese
- 1 cup plain yogurt, strained overnight in a cheesecloth (So if hung curd is similar to yogurt maybe that would work?)
- Equal parts ricotta cheese and yogurt

Or I found these instructions for making your own cream cheese:

1. Combine 2 cups milk and 2 cups whipping cream and heat the mixture in a double boiler (not aluminum or cast iron) until it’s about 90ºF (32ºC).

2. Remove from heat and stir in 2 tablespoons cultured buttermilk, cover, and let rest in a warm place for one or two days until it has the consistency of yogurt.

3. Pour the mixture through a colander lined with butter muslin (or several layers of cheesecloth) and drain for several minutes. Replace the muslin or cheesecloth and nest the colander in a deep bowl, wrap tightly with plastic wrap, and put the bowl into the refrigerator and let it continue to drain for a day or so until the cream cheese has the desired consistency. Add salt to taste.

I hope one of these options works for you!