Prep sanitized utensils and measure your milk, cream, starter, and rennet.
Heat milk & cream to 86°F (30°C) like a sunny cuddle.
Let the mesophilic culture dance in the warm mix for a minute, then fold it in gently.
Add dilute rennet, stir lovingly for 30 seconds, then snuggle the pot under a lid for 12-24 hours at 72°F (22°C).
After a cozy sleep, grab your knife (or curd cutter!) and transform the gel into tiny cubes. Think diced sunshine!
Let cheesecloth-lined colander catch the escaping whey as your curds drain for hours. Patience is key to creamy perfection.
Transfer drained curds to a bowl, add cheese salt (optional), and mix till smooth. Pop your homemade cheese in the fridge for a few hours, and prepare for creamy bliss!