Basic Cream Cheese - cooking recipe

Ingredients

2 1/2 c. half and half
2 Tbsp. sugar
1/4 rennet tablet
2 1/2 c. cream
2 Tbsp. buttermilk

Preparation

Combine creams and sugar and scald.
Cool to lukewarm. Dissolve rennet in 1 tablespoon water and stir into cream mixture. Add the buttermilk.
Pour into a large, glass bowl; set in cool (not the fridge) place for 4 to 5 hours until set.
Line colander with cheesecloth or muslin.
Spoon in the cream mixture, tie the ends together and hang over the sink or bowl to drain at least 2 days.
Turn out into a bowl, place in containers and refrigerate.