The main ingredients include 1/4 tab Rennet, 1/2 Gallon Fresh Cream and 4 oz. Mesophilic Starter Culture.
To start of with, mix 4 oz. of Mesophilic starter with 1/2 gallon fresh cream. And then add two tablespoons of Cold water and 1/4 tab Rennet. All these ingredients need to be mixed along with milk and stirred for at least 5 minutes. The process doesn't end here; the pan needs to be kept aside for 12 to 15 hours at room temperature. Within 12 to 15 hours, the milk turns into firm curd. Later when this procedure is complete, tenderly scoop the curd into a strainer with a fine cheese fabric. Then tying the four corners of the cloth together, hang it to drain for 6 to 8 hours.
Place the cream cheese into a small bowl, mix it until it turns whitish and add herbs and salt to taste. Place the bowl in the refrigerator till its firm and serve.