2 quarts cream or half-and-half at room temp
1 packet direct-set-mesophilic starter or 4 ounces prepared mesophilic starter
cheese salt

Add the starter to the cream, and mix thoroughly. Cover and let sit for 12 hours; a solid curd will form.

Pour the curd into a colander line with cheesecloth. Tie the cheesecloth into a bag, and hang from a hook until the bag stops dripping, about 12 hours, changing the bag once or twice can speed up the process.

Place cheese in a bowl and mix in the desired amount of salt. You can leave the cheese in this container, or pack it into molds of any size. You can also add any desired herbs and spices at this stage. Your cream cheese will store in the refrigerator for up to 2 weeks. Yields about 1 pound.

Note: Salt enhances flavor. You don't have to use cheese salt, just don't use iodized salt. DO NOT use ultra-pasteurized milk.

A cooking thermometer would be good to have before you begin. Cheesecloth can be purchased at the grocery store. Supplies can be found at: www.cheesemaking.com Also check out the other web sites I have included in the newsletter. They are helpful and interesting. This isn't for all of you, but for those of you that are willing to try it, and can catch a fragment of time to get it finished....good luck!