2 Quarts light cream
1⁄4 teaspoon calcium chloride diluted in 1⁄4 cup cool, nonchlorinated water
1 packet direct-set mesophilic starter culture
Heat the cream to 86 degrees. Add the calcium chloride solution and stir well to combine. Sprinkle the starter over the surface of the milk, wait 2 minutes for the powder to rehydrate, then stir.
Cover and let set at 86 degrees for 8–12 hours, until a solid curd forms.
Gently ladle the curds into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hang the bag to drain at 72–86 degrees for 8–12 hours, or until the cheese reaches your desired consistency.
Place the cheese in a bowl and add the salt and herbs to taste, if using.
Pack the cheese into small molds and place in the refrigerator until firm, usually a few hours. Store in the refrigerator wrapped for up to 2 weeks.