I believe I have perfected my cream cheese recipe:
Recipe works with up to 2 gallons of milk.
In a stainless steel pan, bring milk (nice fatty milk- add a little extra cream if you have it) to 70 F.
Mix in 1/8 t mesophilic A and 1/8 t mesophilic M culture powder, thoroughly, stirring for about 2 minutes.
Add 1/4 rennet tablet dissolved in 1/4 C cool tap water, stirring in a plunging motion for about 15 seconds.
Let it set at 70 degrees for 24 hours. I keep it in my living room on top of my entertainment center- my woodstove keeps it at about 70 degrees there.
Cut curds into 1 inch cubes, pour into fine cheesecloth (butter muslin)-lined colander. Make a bag by tying the corners of the cheesecloth together, and let the cheese hang until it stops dripping, about 6 hours.
Salt to taste, mix well, and store in fridge for up to a week.
This is a cultured, raw milk cheese. Very good for you.