2 cups raw milk
1/2 cup heavy cream like Kalona found at wholefoods. DO NOT use ultra pasteurized cream.
1 tbsp buttermilk. You can easily make your own by making butter from raw milk.
Pinch of sea salt. Do not omit
1. Day 1: Heat both cream and milk to 90 F. Do not boil. Remove from heat and stir in the buttermilk, pour the mixture into a bowl. Cover the bowl with cling wrap, then put on top of your yogurt maker or a dehydrator and set it to 105 F. Let it sit for twenty-four hours. After 24 hours, the cream mixture forms a firm yogurt, it should not be wobbly when the bowl is tilted, if the mixture still has some movement the culture needs more time to develop. Let it sit for another 6-12 hours.
2. Day 2: Pour mixture into a mesh strainer lined with wet cheese cloth or any cotton cloth over a bowl. Drain for 15 minutes. Fold the cheese cloth over the cheese. Drain the whey out and place the strainer back over the bowl. Cover it with cling wrap and place it in the refrigerator for another 12-14 hours. Do not keep anything strong smelling next to the bowl.
3. Day 3 & 4: Remove the curd from the refrigerator and pour it into a mixing bowl. The cream cheese should be firmer now. Add in the salt. Line your strainer with fresh cheese cloth. Pour the curd back into the strainer. Cover the strainer with cling wrap and place it back over the bowl. Place the cheese back in the refrigerator and let it sit for 36-48 hours, depending on the consistency you desire.
4. Day 5: Place the finished cream cheese in a container and keep it refrigerated for up to two weeks.