I've decided to devote myself to bread making for a little bit. I think it's time for me to get more serious about it. The sourdough culture is on day 6 and smells very lively. Tomorrow I'll use the very ripe starter to mix up some dough for bagels. In anticipation of that I'm making cream cheese. I tried two methods. One uses tartaric acid and high heat, the other involves culturing the cream and then draining. The last time I made cream cheese, several years ago, I realized that knowing the point at which to stop the draining is very critical. If it's drained too much it develops a texture like ricotta.