In a stainless steel pan mix together milk and cream and mix together until the cream breaks and mixes with milk.
Heat the mixture until it is just warm. Do not overheat the mixture. If using a thermometer, heat it until it reads 75°F.
Remove from heat and add curd.
Using a whisk, gently whisk the mixture for 2-3 minutes.
Add rennet to water and mix it well.
Add it to the milk and whisk it again until the rennet is incorporated with the milk. DO not whisk it rigorously. Do it gently.
Cover and set aside for 10 - 14 hours.
By the end of the setting time, you can see that the milk is set with a little bit of clear whey.
Gently scoop the curd and transfer on to a cloth lined sieve.
Pour the remaining curd and whey into the sieve.
Bring together all the ends of the cloth and lift it up so that the whey drains.
If possible, hang the cloth from a certain height and let the whey drain for 4-5 hours.
At every one hour, take a spoon and mix the cheese so that the whey drains out properly.
By the end of the five hours, your cream cheese is ready.
Transfer to a box and refrigerate it and use it up within a w
