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In a large pot, bring the milk to a boil over high heat while stirring continuously. Once boiling, reduce the heat.
Gradually add the buttermilk, about a quarter cup at a time, and stir well until the milk curdles and separates into curds and whey.
Turn off the heat and drain the curds through a colander, ensuring you squeeze out excess whey to achieve a wet and soft cheese texture (similar to ricotta).
Transfer the warm curds to a food processor and add the butter, cream, and salt.
Blend until the mixture is smooth and creamy.
Store the cream cheese in a sealed container in the refrigerator, where it will stay fresh for a week.
Easy Homemade Mozzarella
Next, we will venture into making mozzarella, known for its stretchiness and delightful flavor.