How to make whey & cream cheese from raw milk -
Leave raw milk in a glass container for 4 days or until you see the milk start to separate (the milk on top will start to get chunky). Line a strainer with a thin dish cloth and place over a bowl. Pour the milk into the strainer, letting the whey drip through. Let strain for a few hours. Inside the dish cloth is cream cheese and the liquid strained through is whey. Refrigerated, the cream cheese will last for 1 month and the whey will last for 6 months.
I'm using the whey to soak my grains and to use for lacto fermentation, but whey can be used for a lot of purposes.
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