making cream cheese

Cream cheese, even organic, from the store has been heated and does not contain any live enzymes. Making your own cream cheese at home is probably easier than you thought!Take as much raw milk as you'd like, pour into a jar and let it stand on your kitchen counter for 1-4 days (until it separates.) Once separation occurs, pour the milk over a dishcloth-lined strainer that it placed over a bowl (Sorry, I forgot to take a picture of that step!)
Let the cultured milk strain. This will remove the whey from the milk. Put your whey into a jar and keep it in the fridge to use for things like soaking grains, additional whey for your kefir, etc. Whey helps in the digestion of food.Then take your dishcloth and tie it up over a wooden spoon. Place the spoon over a large bowl and let sit until the last of the whey stops dripping. You want to make sure all the whey is removed. Once it has stopped dripping you can pull the cheese out and place it into a jar- and viola! ready to use cream cheese!