Line your cheese mold with cheesecloth and set aside. You can drape the cheesecloth so that enough is hanging over to cover the curds when they're added to the mold.

Add the milk and cream to a large pot and place your thermometer in, so that it's measuring the temperature of the milk mixture and not the bottom surface of the pot! Heat the milk over medium heat until it reaches about 95 degrees Farenheit, then remove from the heat. Watch the temperature- you will want it to stabilize around 98.6 degrees Farenheit to add the rennet, so if it's dropping quickly, place it back on the heat briefly. If it rises, let it come back to 98.6 degrees before adding your rennet. 

When the milk and cream mixture has stabilized at 98.6 degrees add your rennet and stir very well. Cover your pot and leave it to set. This may take as quickly as 30 minutes, but I've found it to take closer to 1 hour. Don't stir or disturb your milk during this time. When it has set, you will be able to see a change of texture in the mixture- small curds will be starting to separate from the whey, and some spots will appear watery.

 Once you can see that the curds are beginning to form, return the pot to medium heat, with the thermometer once again in place. Use a slotted spoon to gently stir the curds toward the center. The curds and whey will continue to separate and the curds will start to form a lumpy mass in the center of the pot. Bring the mixture to 150 degrees and let it cook there for a couple of minutes while continuing to bring the curds to the center of the pot.

Use a slotted spoon to lift the curds into your cheese mold. Fold the cheesecloth over them, or add another layer of cheesecloth. Cover with the top of the mold, then put something heavy on top of the mold (I use a big stack of plates). Let the mold sit under the plates for a bit to squeeze out any remaining whey.

 Preheat your broiler for a few minutes, then transfer your cheese to a pan or other oven safe dish. Place the cheese under the broiler until darkly golden brown- this has taken mine several minutes.

 Allow to cool briefly, then enjoy! I particularly love this cheese still warm from the oven, but it's great cold too.