Pour the milk into a medium sized saucepan.
Place the pan over moderate heat and heat the milk to blood heat.
Remove the pan from the heat and pour the milk into a large bowl.
Stir in the rennet.
Set the bowl aside in a warm place for 10 minutes or until the milk separates into curds and whey.
Line a colander with two or three layers of cheesecloth or muslin and place it over a large bowl.
Pour the curds and whey into the colander.
Leave the curds to drain for 1 1/2 to 2 hours.
When the whey no longer drains out, turn the curds into a medium sized serving bowl.
Discard the whey.
With a wooden spoon, stir the cream, salt and pepper into the curds.
Mix to a smooth consistency.
Taste the crowdie and add more seasoning if desired.
Leave in a cool place until it is set.