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.
Looks good. Have your first cheese from me. ;)