Makes 5 cups whey and 2 cups cream cheese
2 quarts whole-milk buttermilk, yoghurt, or raw milk
If you are using whole-milk buttermilk, let stand at room temperature 1-2 days until the milk visibly separates into white curds and yellowish whey. If you are using raw milk, place the milk in a clean glass container and allow it to stand at room temperature 1-4 days until it separates. If you are using yoghurt, no advance preparation is required. You may use homemade yoghurt or good quality commercial plain yoghurt.
Line a large strainer with a clean dense cheesecloth and set over a bowl. Pour in the yoghurt or separated milk, cover and let stand a room temperature for several hours (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 the 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.
This simple recipe will not only give you cream cheese (plain or add fresh/dried herbs, green onions, fruit—the options are endless) but also whey for soaking grains and legumes, in addition to fermenting vegetables and fruits.
recipe taken from:
Nourishing Traditions by Sally Fallon
New Trends Publishing, Washington, DC
For her interview and more information on this amazing and imperative book, please see the article on page 26 of the Spring 2007 Issue of HEX magazine.
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