A while ago we realized that before draining, but after coagulation, you have Sour Cream!.... Since a 2 litre batch produced a bit more cream cheese than we could consume before it went off, and we need a steady supply of Sour Cream, we have come up with the perfect solution.... We make a batch using 1 litre of 10% and 1 litre of 18%, ripen it, remove 1/3 of the total for Sour Cream, and then let the rest drain overnight for Cream Cheese!.... This gives us 2/3 litre of Sour Cream, and two 1/3 litre batches of Cream Cheese (flavoured differently) each make.... This is perfect for our requirements....
On last nights make, we just tried increasing the ripening time to 14 hrs., which makes the Sour Cream just slightly more tart.... We start the make at 8 AM and removed the Sour Cream and start draining at 10 PM.... After draining overnight (10-12 hrs) the consistency for the Cream Cheese is perfect....
Bob