Add milk and cream to a large pot. Heat to over medium to 90*F.
Remove from heat and add sugar, salt, cornstarch, and rennet. Stir.
Let sit for 20-40 minutes or until a "hole" can be left without filling in when poking it with a spoon (if it doesn't gel up, you can add an additional ¼ tsp rennet).
Break up curds into 1-inch chunks.
Use cheesecloth to drain whey (the liquid) from the curds.
Press curds into a 9-inch baking dish and cook for 15 minutes at 400*F (pour out additional whey as needed).
Broil for 5 minutes or until the top is a light golden brown.
Let dry for 1-2 hours on a cooling rack.
Store in the refrigerator.
