To obtain a fat-free cream cheese-like fermented product having texture and sense stimulation characteristics similar to those of a high fat- containing cream cheese.

A viscous culture product is cultured by a defatted milk composition having a high solid content and a low fat content until the product reaches a value of pH about 5.2 to about 4.9. The culture mixture is formulated with at least one kind of an extender and at least one kind of an emulsifying agent to prepare a formulated substance, which is heated to about 60 to about 65°C. A vegetable gum is added to the substance and continuously heated to reach about 80 to about 90°C. The heated formulated substance is blended and homogenized to prepare a fat-free cream cheese-like fermented product. This composition and this method for producing the fat-free cream cheese-like fermented product do not need the addition of a relatively expensive cottage cheese solid content or curd. The fat-free cream cheese-like fermented product has hardness, consistency and flavor comparable to those of a conventional high-fat cream cheese.