As a first attempt at making cheese, I decided to try and make cream cheese from 1 gallon of whole, vitamin D milk, a mesophilic direct set Mad Millie starter (1/8 tsp), and 2 TBS diluted rennet.
I went with the maximum amount of time (18 hours rest and 8 hours hanging in hopes of a firmer, dryer cheese). However the result was a consistency similar to firm yogurt and distinct sour taste. All utensils, containers, etc were cleaned and sterilized (boiling water) before use and a digital thermometer was used while heating the milk to 90 degrees before the initial culture was added.
Would someone be able to give me some tips on what I may have done wrong? Many thanks!