This is a lovely cream cheese type cheese that is delicious ! The great thing about making your own cheese is that you can control the moisture. For a creamier cheese just take it down sooner. You can add your favorite herbs to it and so much more. Add it to any dish requiring cream cheese, or stir in a spoonful to give an old dish new life. I love it on Ritz crackers with pepper jelly. Yum !
1In cheese vat or large stainless steel pot add milk and cream. Heat to 80 degrees, being careful not to scorch the bottom if using a pot.
2When it reaches 80 degress, turn off heat and add buttermilk and 2 tablespoons of the diluted rennet. Stir, cover, then let set for 12 hours. DO NOT STIR DURING THIS TIME !
(I like to do this before going to bed.)
3Line your bowl (or pot) with the cheesecloth.(I use a piece of very thin linen.) Using a large spoon (or cup) dip out the curds into the bowl. (It will look like thick yogurt.)
4Bring the corners together and tie with string. Set in a colander to drain for an hour or so, then hang, with a bowl underneath to catch drips.
5Take it down every so often and set it in a clean bowl so you can scrape the curds towards the center. Tie and rehang. This helps the whey to drain faster.
6Take it down when it reaches the thickness of softened cream cheese (8 to 12 hours). Mix in the salt or leave plain if using in a dessert. Transfer to covered container and refrigerate. Use any way you would use cream cheese.
*Use within 2 weeks.(This cheese freezes very well.)
WARNING: The whey from this cheese cannot be used to make ricotta !