Cream Cheese Recipe
You will need the following:
* Whole Milk (2 cups)
* Heavy Cream (2 cups_
* Mesolithic Starter (1 oz) -- OR -- Instant Starter (1/8th of a packet)
* Rennet (1 drop, if using liquefied)
* Butter Muslin
Pour in the cream and milk into a stainless steel or plastic bowl and add the starter (mesophillic or instant). Stir well. Add the one drop of liquid Rennet and stir for around 30 seconds and cover lid with a small sheet of plastic wrap. Keep overnight somewhere were the temperature is around 70F.
The mixture should then set and will wiggle a bit. Pour the contents into a butter-muslin lined colander and drain into the sink to allow the whey to drain out. Allow it to drain until it is firm and nothing drips any longer. This often takes a few hours.
When finished add salt to taste. Eat and Enjoy!