Heat 3 ½ litres of milk and 1 ½ litres of cream to 93°C, cool to 35°C and add the contents of one pack of DTV Cream Cheese Culture mixed in a little milk. Then mix a generous pinch of rennet powder in a teaspoon water, add to the milk and stir, then leave to set for an hour. Cut into cubes and leave for a few hours till it reaches a pH of 4.5. Then heat to 45°C, stirring. Drain the whey using a cheesecloth. The cheesecloth should line a steel mesh strainer. Leave for 2 hours, then flavour as desired. Cream cheese is ideal as a spread or for making cheesecake – both baked and set.