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1
Day 1: In a saucepan, heat cream and half-and-half to 32 degrees C (90 F) on your candy thermometer.
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2
Remove pan from heat and stir in the buttermilk then pour the mixture into a mixing bowl.
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3
Cover the bowl with plastic wrap, wrap a few kitchen towels around the bowl and place it in a warm, draft free area.
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4
Let the bowl sit there for twenty-four hours.
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5
After 24 hours, the cream mixture should have the consistency of a firm yogurt.
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6
It should not move when the bowl is tilted to the side.
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7
If the mixture still has some movement the culture needs more time to develop.
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8
Let it sit for another 6-12 hours if so.
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9
Day 2: Pour the mixture into a colander that youve lined with cheese cloth and set the colander over a bowl.
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10
Allow it to drain for 15 minutes, then fold the cheese cloth over the cheese.
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11
Drain the whey out of the catch bowl and discard it.
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12
Place the colander back over the bowl.
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13
Cover it with plastic wrap and place it in the refrigerator for 12-14 hours.
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14
Day 3: Remove the cheese curd from the refrigerator and pour it into a mixing bowl.
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15
The cream cheese should be much firmer now.
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16
Stir in salt to taste.
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17
Line your colander with a piece of fresh cheese cloth.
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18
Pour the curd back into the colander.
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19
Wrap the colander with plastic wrap and place it back over your catch bowl.
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Place the colander/bowl back in the refrigerator and let it sit for 36-48 hours, depending on the firmness you desire for your cream cheese.
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21
Day 5: Place the finished cream cheese in a plastic or glass container and store in the refrigerator for up to two weeks.
