I recently bought a fromaggio cheesemaking machine, and my first use of the machine was to make a batch of cream cheese.  I chose cream cheese since it is an easy cheese eaten fresh.  The process with the fromaggio takes about 13 hours plus draining, which I did with my cheese press with a 2 pound weight overnight.  I needed to intervene with the machine at the beginning, when adding milk, cream, culture, and rennet, and about 12 hours later to start draining.  The machine handled everything else.  (I did not hear an alert when the machine cut the curd or when I was supposed to start draining the cheese.  Maybe I missed it.)

My yield of drained and pressed cream cheese was 527 g.  The formaggio recipe called for 11 g. of salt to be added at the end (i.e. about 2%) which seemed too high.  I looked on line for information on the sodium content of Philadelphia cream cheese and generic cream cheese, which multiplied by 2.5 gives the amount of salt.  I found two different reports on the sodium content (equivalent to 0.8% and 1.0% salt, and I used 0.8% salt for my batch, i.e. 4.25 g.)

I think this turned out well.  I used 2 oz. of the cream cheese this morning to make Smoked Trout Pate

3 liters (3090 g.) cream line whole milk (lightly pasteurized)

1 cup heavy cream (pasteurized)

5 drops calcium chloride boost

2 g. fromaggio cream cheese schmear culture

2 g. fromaggio rennet mixed in 1/8 cup of cool water

Salt equal to 0.8% of the weight of the drained curds.