Of course, I immediately thought that a fresh cheese might be better than the cream cheese, but I do recognize that they were under the gun on the pizza. Oh, and check out how their mise en place were set up so nicely beforehand.
A recipe I've used to make fresh cheese (called variously fresh, ricotta, or quark) is pretty simple:
8c whole milk (3.8% mf)
1/2 teaspoon salt
5 tablespoons vinegar
- heat the milk and salt to ~203°F / 95°C--this should be done slowly over a lower heat and take about 40 minutes
- add the vinegar and stir slowly about three times. This will clabber the milk.
- remove from heat and let stand ~20 minutes (this give the milk time to finish clabbering.
- skim off the curds and allow to drain in cheesecloth for about half an hour.