Thank you John for posting this recipe. I had very good success at making cream cheese.
INGREDIENTS
* 1/2 US Gallon / 1.8 liters Fresh Cream
* 4 oz. Mesophilic Starter Culture
* 1/4 tab Rennet (I used 1/2 tab of Junkett Rennet dissolved in 2 tbs of water)
I used a half gallon of Snowville Cream which is non homogenized and lightly pasteurized to less than 170 degrees.
I let it ripen for 24 hours and drained it for 24 hours. It has a great creamy texture and thickened up nicely.
I split it into three servings and am currently debating on flavorings. I flavored one chocolate + xylitol (healthy sugar alcohol that's great for your teeth) and it is scrumptious. Thinking about making the other two more on the savory side. We shall see ;D
If you are in the Ohio area and have access to Snowville milk- I would definitely recommend using it.
Snowville is by far the best store bought milk that I have used. They have a Jersey herd which makes it even better.