Have you checked the price of cheese lately? The result of your efforts will taste as sweet as cream cheese, and have the consistency of ricotta cheese.
Use it as a spread or as a filling as you would ricotta.
Making your own may end up being just as expensive, but, it will give you an appreciation for freshness and customized taste that will be the envy of all your friends.
1 gallon milk. Raw, if you can find it.
1 quart heavy cream
2 tablespoons of fine sea salt
1 large artichoke, halved
1/4 cup fresh lemon juice
In a large heavy bottomed stainless-steel pan over medium high heat, combine the milk, cream, salt and artichoke halves. Stirring frequently with a wooden spoon, bring the milk to a scald (165 F). Add the lemon juice and remove from the heat. Stir until the milk curdles completely.
Set aside and after 30 minutes, drain the milk in a cheesecloth lined colander Squeeze and gather the curds trapped in the cheesecloth. Let the cheese rest for an hour or so.
Crack peppercorns and crush thyme leaves before sprinkling them on the cheese.
Cut a loaf of country bread on the bias and toast with a tad of olive oil
Spread the cheese, add a drizzle of olive oil and serve.
If you have any leftovers, consume in the next day or so.