PURPOSE: To prepare a cream cheeselike food having a smooth structure and improved extensibility and further good quality, by using a skimmilk or skimmilk powder as a proteinic source and a vegetble fat or oil as a fat or oil component.

CONSTITUTION: An aquous mixture consisting of an aqueous dispersion of skimmilk or skimmilk powder, a fat or oil or vegetable fat or oil, e.g. repeseed oil, and an emulsifying agent, e.g. propylene glycol ester of a fatty acid, is homogenized and sterilized to prepare a cream mix, and a starter and a small amount of rennet are added thereto. The resultant mixture is then subjected to the lactic acid fermentation at 19W23°C for 12W18hr to give 4,6W5.0pH. The lactic acid fermentation is then stopped by heating the mixture at 75W85°C for 30W60min, and whey is separated from the fermentation product and expelled to form a curd. A stabilizer and common salt are added to the resultant curd. The resultant mixture is then sterilized under heating at 70W85°C, kneaded in a closed system under stirring at 200W1,000r.p.m., homogenized and then cooled.