With this morning's milk, I heated up a gallon to 86 degrees and added the appropriate amount of farmhouse cheddar starter. I am hoping for a soft cream cheese. There was no directions on the package as with fromage blanc, but I think it is a thermophelic (sp?) culture - I figure I would just let it set undisturbed for 10-12 hours - and then I would drain it as usual. What do you think will happen with this?