Cream Cheese and Whey

2 quarts of one of the following; pima milk, whole buttermilk, raw whole milk\cream, plain yogurt, ( No advance prep needed.)

1. To prepare pima or buttermilk: Let stand in glass at room temperature for 1-2 days until it separates into white curds and yellowish whey.

2. To prep raw milk: In glass, let stand at room temperature for 1-4 days until it separates.

3. Line large strainer with clean dish towel or layered cheese cloth. Place over a bowl.

4. Pour yogurt or separated milk through strainer.

5. Cover and let stand at room temperature for several hours. (More for yogurt.) The whey will run through leaving solids in the strainer.

6. Tie up towel with solids. DON'T SQUEEZE.

7. Tie sack to a wooden spoon and let drip over a pitcher so more whey can drip out.

8. When the bag stops dripping, it's ready.

9. Store the whey in a glass jar in the fridge.

10. Store the cream cheese in glass in fridge.

Tips
The cream cheese will keep about a month.

The whey will keep about 6 months.