My mother-in-law makes cheese from the fresh milk from the farmer, citric acid and rennet. She brings it to a boil and scoops it out to put into molds. She uses all the milk not just the cream. It actually tastes good and is used like mozzarella. It doesn't melt as well as store-bought but the taste is fantastic. She will roll some of them in olive oil and hot pepper flakes to give it a different taste.