Heat milk and cream in a large saucepan until it warms up to 21 ° C. Do not boil. Add buttermilk.
Add rennet and cover. Keep at room temperature overnight. The next day, sprinkle salt on top of the surface.
Separate the thickened mixture with a large whisk. Put cheesecloth in a colander and place the topple on a container that can withstand whey.
Gently pour the contents into a colander and let drain for 30 minutes. Gather the corners of the gauze together and tie them together with an elastic band to make a bag.
Remove the serum that has collected in the container. Put cheesecloth in a colander and colander back into the container and put it all in the refrigerator and let it drain overnight. The next day , Philadelphia Cream Cheese is ready.