How to Make Cream Cheese

Directions

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   Prepare a water bath in a double boiler or two different sized pots so that a smaller pot fits into a larger pot. Heat water bath until it reaches 100° F (38° C). Turn off burner, the water bath will be enough to heat your milk in the next step.
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   When your water bath is at temperature, add milk and cream to the top pot and stir to incorporate. Cook, stirring occasionally, until milk reaches 90° F (32° C), about 20 minutes. Remove from water bath if milk gets too hot.
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   In a small bowl, add 1/2 rennet tablet and ¼ cup (59 ml) non-chlorinated water, stir to dissolve and set aside.
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   Once milk reaches temperature, remove from water bath, add yogurt and gently stir (both in a side to side and up and down motion to incorporate) about 30 seconds.
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   Add dissolved rennet solution to milk. Gently stir (both in a side to side and up and down motion to incorporate) about 30 seconds.
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   Cover pot and let sit undisturbed for 12 hours. Milk will form into a solid mass floating in clear whey.
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   After 12 hours. Assemble a strainer over a bowl. Line strainer with dampened cheese cloth. Strain curds.
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   When most of the whey has drained out (about 2-3 minutes) form a draining sack out of the cheese cloth by tying the four corners of the cloth together (two opposite corners at a time). Hang the curd-filled draining sack from your kitchen faucet, or use a spoon suspended across a pot or large bowl. Drain for 6 hours or up to overnight.
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   In a bowl, scoop curds from draining sack and add 1 teaspoon kosher salt, stir to incorporate.
   
   Note: Add diced scallions, dill, jalapeños or anything else you like at this time.
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    Cover and chill for 1 - 2 hours to firm before eating. Cream cheese will keep refrigerated for 1 - 2 weeks. Enjoy!