In a Stainless steel pot, add milk/cream and culture. Use a spatula in an up and down motion to mix the culture in.
Heat to 86 degrees, very slowly. No faster than 1 degree per minute.
Once you've reached 86 degrees, remove pot from heat and place a lid on the pot.
Allow to culture for about 8 hours.
Set a fine mesh strainer over a medium bowl. Line the strainer with a doubled butter muslin. Then, pour the cheese curds out onto the muslin to strain.
Gather up the corners of the muslin to create a "bag." Hang over bowl and allow to strain for about 4-6 hours, or until most of the whey is strained.
Massage desired amount of salt into cream cheese and store in the fridge.