Pour milk cream into a glass jar.  Add your culture (kefir grains, kefir or whey).  Close jar and allow it to sit on counter for about 24 hours or until thickened.  Check occasionally. 

Once thickened, remove kefir grain if using the kefir grain method. 

Place double layered cheesecloth over a bowl or pitcher.  Pour thickened cream into cheesecloth covered bowl.  Take the ends of the cheesecloth and tie together over a dowel or long spoon.  Lay dowel or spoon across the bowl or pitcher so that the cheese is suspended in the cheesecloth bag.  Allow to drain for about 4 hours until a thick pudding-like consistency is reached. 

Remove cream cheese from cloth and stir.  Place in food safe container and cover.  Store in refrigerator for 4-5 days.