Mix together in oven proof pan. Cover with pan lid, let stand in room temperature overnight.
The following day, cook/bake milk mixture in oven, in 200 F for 6 H!
After 6 H, line a strainer with cheesecloth and pour cooked milk and let it drip until no more liquid dropping.
You got your cream cheeze 😉 Chill in the fridge until ready to use