servings: 2 cups cream cheese, 5 cups whey
½ gallon raw milk
take a very clean glass mason jar. fill with milk, leaving about ¼ inch at the top. cover with a small square paper towel. tighten ring around paper towel. let sit at room temperature for about 1-5 days. you want to wait until the milk separates, in a cooler temperature kitchen this takes longer, so if it is warm out it will not take as long as when the weather is cold. take a strainer and a bowl that is slightly smaller than the strainer. place the strainer on top of the bowl. line the bowl, for this you can either use some cheese cloth or a bag made of similar material usually used to strain sprouted nut milk. pour thickened milk over cloth. let stand at room temperature for a few hours. a clear colored liquid will drip into the bowl, this is the whey. tie the ends of the cheese cloth (or bag) to a wooden spoon and place in a pitcher. put the pitcher in the fridge, when the whey stops dripping out, the cheese is ready. this may take a day or two. store whey and cheese in the fridge. the whey stays good for 6 months. the cream cheese stays good for a month.
sprouted wheat toast
thinly sliced pink lady apples
This cream cheese is far healthier than the commercial variety. Typically, the cream cheese you find in stores is made through a high pressure process, which kills most of what is good for you in milk. This recipe makes cream cheese from the beneficial action of lactic-acid-producing bacteria. The whey left over is also very useful. It can make healthy pickles and preserves, be used for soaking grains, and as a starter for certain fermented beverages, such as beet kvass.