If you are making cream cheese, the batch should look like yogurt. It will be soft, and you can scoop it out of the pan with a ladle. It isn't quite as easy to see the "breaks" as with other cheeses, but it sounds like you have it. Ladle it into cheese cloth suspended over a bucket or your sink and let it drain for a day. I usually make a batch with 4 gallons of milk and I will have multiple buckets draining. After letting it drain on the counter into the buckets for a day, I combine all of the product together to drain over one bucket and put it in the refrigerator. Are you using cow milk or goat?

Bonnie

The cream cheese was great! The consistency was perfect after draining it. I used cows milk. Unfortunately, I forgot that I halved the recipe when I put the salt in at the end, and the cream cheese was a bit too salty.

I will definitely do it again.

-Kim