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Warm the milk to about 40°C (100°F). Add the cream, yogurt, and salt, mixing everything thoroughly.
Stir in the rennet and mix gently. Cover the mixture and leave it in a warm place for 1–1.5 hours to allow the curd to form.
Once the curd has formed, make small cuts with a knife to help it set, and leave for another hour.
Transfer the curd to a cheese basket to drain excess whey and shape the cheese.
Refrigerate the cheese in the basket for 12 hours. After draining, your homemade Stracchino is ready to enjoy!