1 quart whole milk
1 quart cream
1/4 teaspoon Aroma B
2 drops liquid rennet
1 tsp cheese salt
1. Sterilize all equipment. In a large stainless steel pot over medium heat, combine milk and cream. Warm mixture to 72 degrees F, stirring gently to prevent scorching. Remove from heat.
2. Sprinkle culture over surface of milk and let stand for about 5 minutes to rehydrate. Using a skimmer and an up-and-down motion, gently draw culture down into the milk.
3. Dilute rennet in 2 tablespoons cool water. Add to milk, using the same up-and-down motion to combine, until well blended. Cover and let set at room temperature in a draft-free locations for 12 to 16 hours or until a firm curd has formed.
4. Using a skimmer, ladle curd into a draining bag or cloth-lined colander and let drain for about 6 hours or until cheese is thick.
5. Remove cheese from back and place in a bowl. Knead salt into cheese with your hands to evenly distribute (cheese will be quite stiff).
6. Store cream cheese in the coldest part of the refrigerator for up to 2 weeks.