I posted this on a friend's page, so figured I should share it here..
This is super easy, but time consuming.
3/4 gallon whole milk (3 quarts)
1 quart whole cream
2 drops rennet
1/4 teaspoon Mesophelic Culture - You get this and the rennet either online or a specialty store. We get ours at the store we use locally for our brewing and wine making supplies.
Put milk and cream into large STAINLESS pot.
Heat on low to 80 degrees.
Remove from heat
sprinkle culture across the top of the milk
Let sit for about 5 minutes, then gently stir in a circular motion
Add 2 drops rennet (or 1/4 rennet tab mixed with 1/4 cup water)
Mix in an up and down plunging motion carefully until fully incorporated.
Now, cover and let sit for 12-16 hours
Next, using a stainless butter knife or thin plastic spatula, cut this mixture cross wise into cubes.
Now the fun part...
CAREFULLY pour this mixture into a CLEAN inside-out pillow case while over a large bowl to catch they watery whey.
Tie a knot in the top of the pillow case and hang from somewhere to drip into the bowl. I am going to be making a cloth from cotton to do this, or finally just pick up some cheap white pillow cases.
Let this hang for 12 -16 hours in a cool but not too cold area.
Carefully turn the cheese out of the case, and into a bowl that will hold it all. It will be very soft.
Now, sprinkle about 1-2 teaspoons of cheese salt or Kosher salt across the mixture and stir in with either a heavy wooden spoon or a thick plastic spoon. Mix completely.
Put in container with lid, seal, and put into fridge.
It will harden up to the texture you are used to within about 8 hours.
This recipe will make a bit more than a full quart of cream cheese. It will have nothing artificial and no preservatives in it.
Awesome for bagels and such.
The leftover whey can be fed to your dogs, cats, or even turned into ricotta cheese.. My dogs love it mixed with their food or even just drink it.
Like I said, time consuming, but oh so tasty.