Heat Milk Pour milk and Cream into pot and heat to 86°F (30°C) on a stove top or in a sink surrounded by very warm water. If using a stove, stir the milk while it heats slowly.

Calcium Chloride As milk heats add 1⁄4 tsp Calcium Chloride to 1⁄4 cup water. Mix it into the milk.

Culture When milk is 86°F (30°C), sprinkle 1 packet C21 of buttermilk culture onto the milk surface. Let it sit 2 minutes to re–hydrate, then mix it in.

Rennet Remove the pot from the stove-top or sink and place it in a location where it won’t be disturbed. Add 4 drops of single-strength liquid rennet to 1⁄4 cup non-chlorinated water. Mix it into the milk with an up-and-down motion for 1 minute. Note for Rennet: If the curd is really weak, you can double the amount of rennet next time.

Ripening Place a lid or clean towel over the pot. Let the milk sit quietly for 12–24 hours. It’s ok if the temperature drops to 68–72°F (20-22°C). The ripening will be done when you notice a small pooling of whey (liquid) 2–3 inches in size. You may also see the curd mass (solids) pull slightly away from the sides of the pot.

Draining: Part One Using a slotted spoon, gently transfer the curds into a colander lined with two layers of butter muslin. Let it drain for 1–2 hours in the colander to release the whey.

Draining: Part Two Gather all four corners of the butter muslin, tie them off with a string, and hang above a bowl, pot, or sink for an additional 10–20 hours. The room temperature should be around 68–74°F (20-23°C) while the curds are draining.

Optional: To encourage drainage, occasionally (every 3–4 hours) untie and open the muslin, scrape the curds away from sides and mix together. Add 1 tsp. of salt at the last mixing to encourage the final whey to release.

Note for Draining: The final time will depend on your preference for texture. The longer it drains, the drier and stiffer (less spreadable) the final cheese. If you find your cream cheese has too much moisture, simply drain it a bit longer. A warmer room temperature will drain moisture more quickly. Also, cheese with a higher fat content will drain more slowly.

Finishing the Cream Cheese When the cheese has reached the desired consistency, transfer it into a bowl and blend well with a spoon for a nicely uniform cheese. This is also the time to add in herbs, chopped vegetables, olives, fruit, and nuts—the options are endless.

Storing Fresh Cream Cheese can be stored in a refrigerator for 8–10 days, if not longer, although it tends to be gobbled up well before then.