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1
Add the rennet liquid to the 1/2 cup of water, set aside.
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2
Heat skim milk to 85 degree F and maintain temperature for one minute.
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3
Add buttermilk and Rennet solution and stir well.
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4
Cover with towel and leave at room temperature (70 degrees F) for 12 to 18 hours. A firm curd will forms and a little Whey will appear on the surface. (To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.).
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5
Cut the curd into 1/2 inch squares by passing a long knife through the curd lengthwise and crosswise of the container.
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6
Heat curd slowly over hot water until temperature reaches 110u00b0F.
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7
Hold this temperature for 20-30 minutes, stirring every 5 minutes to help distribute the heat evenly and keep the curd from sticking together.
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8
Note: If using a double boiler bring the water to boil and then turn off and watch closely, otherwise it may overheat and you'll have 'cheese'. In my crockpot I turn to high and keep a close eye on the temperature; stirring around the edges and bottom every 5 minutes. Once it gets up to 100 degrees, I turn it to low until it reaches 110, then turn to the keep warm setting. Each crockpot is a little differnt so watch it carefully. I've also read where the container with the curd can be microwaved on high for 1 minute, then stirred and let stand for 5 minutes; but I haven't tried this method yet.
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9
Immediately pour the the curd into a bowl, or collendar that is lined with cheese cloth and drain for several minutes; shifting the cloth occassionally to help drain off the Whey.
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10
Once the Whey has been drained off, immerse curd in the cheese cloth in a bowl of cold water for approximately 2 minutes.
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11
Drain the Whey from the curd and transfer the cheese to a bowl.
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12
Mix in salt and cream.
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13
Chill before serving.
