Heat milk slowly to 72°F over low heat, stirring frequently.
Add starter culture and stir in thoroughly.
Add diluted rennet, pouring it in through the holes of a perforated spoon and into the milk. Using an up-an-down motion, mix the rennet in thoroughly.
Cover and let the milk set undisturbed at room temperature for 14-18 hours, until coagulated.
Cut the curd into ½-inch cubes, then allow the curd to rest for 10 minutes.
Gradually begin heating the curds and whey by only 3°F every 5 minutes, until the temperature has reached 90°F. Then, increase the temperature by only 1 degree every minute until the temperature reaches 102°F. Cook the curds at this temperature for 30 minutes, until curds are firm. Stir sparingly during this cooking time.
Allow the curds to settle undisturbed for 5 minutes at 102°F. Line a colander with clean cheesecloth and pour the curds into it. Let the whey drain in the colander for several minutes.
Rinse the bag of curds in a bowl of very cold water to cool them, then allow them to drain again for several more minutes.
Pour the drained curds into a bowl and mill them a bit with your hands to break up any clumps or matted bunches.
Salt curds and add a tablespoon of cream for a creamier texture.
Store in a refrigerator for up to 2 weeks, tightly covered.