Day 1: In a saucepan, heat cream and half-and-half to 32°C (90 F) on your candy thermometer. Remove pan from heat and stir in the buttermilk then pour the mixture into a mixing bowl. Cover the bowl with plastic wrap, wrap a few kitchen towels around the bowl and place it in a warm, draft free area. Let the bowl sit there for twenty-four hours. After 24 hours, the cream mixture should have the consistency of a firm yogurt. It should not move when the bowl is tilted to the side. If the mixture still has some movement the culture needs more time to develop. Let it sit for another 6-12 hours if so.
Day 2: Pour the mixture into a colander that you’ve lined with cheese cloth and set the colander over a bowl. Allow it to drain for 15 minutes, then fold the cheese cloth over the cheese. Drain the whey out of the catch bowl and discard it. Place the colander back over the bowl. Cover it with plastic wrap and place it in the refrigerator for 12-14 hours.

Day 3: Remove the cheese curd from the refrigerator and pour it into a mixing bowl. The cream cheese should be much firmer now. Stir in salt to taste. Line your colander with a piece of fresh cheese cloth. Pour the curd back into the colander. Wrap the colander with plastic wrap and place it back over your catch bowl. Place the colander/bowl back in the refrigerator and let it sit for 36-48 hours, depending on the firmness you desire for your cream cheese.

Day 5: Place the finished cream cheese in a plastic or glass container and store in the refrigerator for up to two weeks.