To Make Cream Cheese

From 1859:

Take a quart of cream, or, if not desired very rich, add thereto one pint of new milk; warm it in hot water till it is about the heat of milk from the cow; add a small quantity of rennet (a tablespoonful is sufficient); let it stand till thick, then break it slightly with a spoon, and place it in a frame in which you have previously put a fine canvas-cloth; press it slightly with a weight; let it stand a few hours, then put a finer cloth in the frame; a little powdered salt may be put over the cloth. It will be ready for use in a day or two.