Step 1

Use a glass container to hold your cream/milk and gently stir in the starter culture

Step 2

Loosely cover (not airtight!)

Step 3

Leave on countertop 8 to 12 hours to culture, time varies depending on temperature

Step 4

It’s ready when it somewhat resembles yogurt

Step 5

Dump thickened cream into cheesecloth and allow whey to drip out at least 12 hours (the longer it drips, the firmer your cheese will be)

Step 6

Scrape out of cheesecloth and lightly salt to taste (salt is optional, but it lasts longer)

Step 7

Store in an airtight container in fridge