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Whey & Cream Cheese




Source of Recipe


Nourishing Traditions by Sally Falon


Recipe Introduction


makes 5 c. whey and 2 c. cream cheese


List of Ingredients




2 qt.. piima milk, whole milk buttermilk, yoghurt, or raw milk

Recipe



They way is used for recipes, a starter culture, soaking grains and a starter for beverages.
The cream cheese is far superior to the commercial variety, which is produced by putting milk under high pressure and not by the beneficial action of lactic-acid producing bacteria.
If you are using piima or whole milk buttermilk, let stand at room temp. 1-2 days until the milk visibly separates into white curds and yellowish whey.
If you are using yoghurt, no advance prep. is required.
If you are using raw milk, place the milk in a clean glass container and allow it to stand at room temp. 1-4 days until it separates.
Line a large strainer set over a bowl with a clean dish towel. Pour in the yoghurt or separated milk, cover and let stand at room temp. for several hrs. (longer for yoghurt).
The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of a container so that more whey can drip out. When bag stops dripping, the cheese is ready. Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the cream cheese keeps for about 1 month and the whey for about 6 months.