While my first experiments with aged cheese are on their way, I decided to shorten the wait by making a cream cheese of sorts. I didn't use purchased cultures since I am trying to see how well David Asher's kefir approach works which I find intriguing.
2 litres of pasturised non-homogenised milk (I think Americans call it Creamline)
0.5 litres organic cream with 30% fat
3 tablespoons homemade kefir
1/4 dose rennet (I used 5 drops liquid calf rennet)
Milk heated to 32 degrees C, semi-lactic fermentation for two days, one day of straining. Very nice velvety texture and good taste. Forgive the presentation but the picture was taken right after mixing in the salt.