Cream Cheese Recipe.. .. .. This farmhouse classic is used in many recipes many desserts. This particular recipe makes a creamy sweet cheese that is worthy of your best cheese cake recipe. Of course it also tastes great on a hot piece of toast covered with slices of ripe strawberries! INGREDIENTS 1/2 Gallon Fresh Cream 4 oz. Mesophilic Starter Culture 1/4 tab Rennet 1.Mix 1/2 gallon fresh cream with 4 oz. of mesophilic starter. 2.Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes. 3.Cover and set aside to ripen for about 12-15 hours at room temp (70 F / 21 C). 4.The milk should be a firm curd within 15 hours, however the full 12-15 hours is needed to develop the correct flavor. 5.After 12-15 hours, gently ladle the curds into a colander lined with a FINE cheese cloth. 6.Allow the curds to drain for awhile then tie the four corners of the cloth together. Hang it to drain 6-8 hours. 7.After the curds have drained, place the curds into a small bowl. 8.Mix by hand until pasty. 9.Add salt, herbs, etc. to taste. 10.Place the cheese into a sealable container into a refrigerator. The cheese will firm up a little once under refrigeration.