Step 1

Mix cream and whole milk together in a large pot. Slowly warm the mixture to 70°F.

Step 2

Add the starter. Stir it in slowly, using steady up-and-down motions. Add the rennet in the same manner, making sure to mix it in well all the way down to the bottom of the pot.

Step 3

Cover the pot and allow the milk to set for 72 hours, undisturbed.

Step 4

Transfer the curds from the pot into a large bowl. Mill the curds until the consistency is pastelike. Add salt or other flavorings, to taste, at this point.

Step 5

Use a large tomme mold to press the curds all together, or spoon them into individual serving molds.

Step 6

Refrigerate as soon as possible, allowing the cheese to set for about 24 hours before serving. French-style cream cheese will keep in the refrigerator for up to 1 week.