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1
Into a large bowl, force the cream cheese through a strainer to eliminate any large curds.
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2
Add the milk, cream, sugar, vanilla, and 2 tablespoons of the orange liqueur remaining ingredients and whisk well to dissolve the sugar.
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3
Process the mixture in an ice cream maker according to the manufacturer's instructions.
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4
(Note that the mixture will not freeze like ice cream, but instead will have a lighter, more slushy consistency.
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5
Don't worry, it will set up after some time in the freezer.)
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6
Meanwhile, in a small bowl whisk together the fig preserves with the remaining 3 tablespoons of orange liqueur.
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7
When the cream cheese mixture is slushy and somewhat firmed, pour into a large plastic container or metal bowl.
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8
Add the fig mixture, and fold to create swirls but not completely incorporate.
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9
Cover tightly and place in the freezer at least 2 hours before serving.
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10
In a large enameled saucepan, glass, or plastic bowl, combine milk, buttermilk, and rennet and stir constantly for one minute.
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11
Cover the container with plastic wrap or cheesecloth and allow to stand at room temperature (between 70 and 80 degrees F) for 16 to 24 hours.
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12
Do not stir again, or you will break the curds.
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13
The longer the mixture sits, the firmer the cheese will be.
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14
Carefully ladle the curds into cheese molds lined with cheesecloth.
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15
(These could be plastic containers with holes punched in the sides and bottoms if you have no cheese molds.)
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16
Place molds inside a baking pan to catch the excess whey that will drain off of the cheeses.
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17
Place molds in the refrigerator for at least 6 to 8 hours, longer is fine (cheese will become firmer as more liquid drains).
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18
The cheese is now ready to eat and will keep, refrigerated, for at least two weeks.
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19
Yield: 6 containers cream cheese, about 1 1/2 cups each
