the raw milk into a glass container that is easy to cover. It will need
to be covered with plastic wrap and secured with a rubber band (or you
can use a sealed glass container with a lid). Place the glass container
in a warm area, like a cupboard, and check on it every 24 hours. This
process normally takes three days.
36 hours, the raw milk should look something like this. The cream has
separated and the whey is beginning to sink to the bottom, as seen by
the vertical 'lines' in the milk. If you do not prefer a buttery taste
in your cream cheese, using raw milk that has already had the cream
separated is fine.
This shows the cream cheese beginning to form as the natural solids, or curds, begin to merge together.
You will know when the whey and cream cheese are ready when the liquid is clear and the curds are all floating on top.
separate, place a large sieve lined with a tea towel (or two-to-three
layers of cheesecloth) over a large glass bowl. Make sure the sieve does
not touch the bottom of the bowl. Carefully pour the whey and curd into
the sieve and allow it to rest for one hour. This will allow ample time
for all the whey to drain from the curd. It should not be necessary to
squeeze whey from the curd; if it remains wet after one hour, make sure
the drained whey is not touching the sieve and leave it to rest for
another hour. If properly drained, the whey will be slightly cloudy, but
should not contain any pieces of curd.
Pour the whey into a sealable container and keep in the refrigerator for
up to six months. The curds should have settled into a more solid form
of cream cheese. Transfer to a sealable container and keep in the
refrigerator for up to one month.
~Yields approximately 3/4 cup whey & 3/4 cup cream cheese.