How To Make Cream Cheese
This recipe is for 1 gallon of milk and 1 pint of heavy cream.
(ok if its ultra pasteurized cream).
Warm using a water bath (double boiler method) milk and cream to 75f (24c).
Add (per usage rate on culture packet; 1/8 tsp for this recipe)
Then add the rennet and calcium chloride. Wait until milk forms a curd at approximately (24c) 75f or room temperature is ok. This will take 12-14 hours until you see clear whey on top of the curd.
Pour curd mass into one draining bag and let drain for 6-8 or a bit more hours at room temperature.
After this period, remove cream cheese from the bag and salt and herb to taste. It will last up to two weeks in the refrigerator.