Here is a receipt for my first successful soft cheese. It’s very similar to a very popular cheese we have in Israel - it’s called Zephath Cheese (because it came from the city of Zephath). I was unable to get the same taste but the result was really good and everyone in my family and friends just love it!

here it is:

worm 3 litter of milk to 24c. Add the starter (I am using my own mesophilic starter but for all the luck ones that can get buttermilk you can just add two spoons of fresh buttermilk). Let incubate for about 2 hours. Add Calcium Chloride (few grains dissolve in cold water) and stir really good. Add Rennet (dissolved in cold water) and don’t touch for up to 2 hours until the milk is firm. Cut the crud and wait about 15 min. Heat again to 24c and stir very gently for couple of minuets. Wait 10 more minuets and stir again. Add about 4 or five teaspoons of salt, stir gently and wait 15 min and then pour to a strainer covered with a cheese cloth. Wait for couple of minuets and transfer the crud to a small cheese basket. I am using a plastic container with lots of small holes. Let it drained at room temperature for 12 hours. You need to turn it up-side-down every half an hour during the first two hours and then every couple of hours. Then move to the fridge. The outcome is delicious.

Shalom, and welcome to the forum.  Sounds like a good recipe, and I’ll most likely be giving it a try.  Question:  how small do you cut the curd?  This usually makes a big difference in the outcome.  Also, how soft is the finished cheese?  Spreadable?  I’m guessing that if you can cut the curd its probably got more body than a cream cheese or a fromage blanc?  Do you have to stir the curd with your hands or can it stand up to a spoon without tearing up too badly?  Then, when finished, do you add any herbs or other seasoning to it?

Thanks for the feedback!
The texture is not soft as cream cheese. Its harder. The cheese is not spreadable but it’s great on a toast with some pesto and sun-dried tomatos. My wife take large mushrooms and fill them with the cheese and put them in the oven until the cheese is melted. Its delicious. We also use it with Pasta. The only seasoning we use is salt. You need to salt it just before you put it in the basket but be aware with the amount of salt so it will not get too salty. Regarding the preparation, I usually cut it to 1cm cubes and stir it with my hands to get the large pieces from the bottom.