Categories: Basics

Ingredients

• 1 pint raw milk (slightly soured)
• clean, unbleached/dyed towel

Directions

1. Leave milk to stand on counter in carton for 1-4 days until it visibly separates into white curds & clear/yellowish whey.

2. Place towel over a tall jug & pour in contents of carton.

3. The whey will start to drip through the towel & the solids will stay in the towel.

4. Gather the towel & suspend from a wooden spoon across the top of the jug using an elastic band.

5. Allow the whey to drip into the jug.

6. When it stops dripping pour the whey into a jar & refrigerate for up to 6 months.

7. Use to ferment or as a preservative.

8. The contents of the towel is cream cheese and can be stored in the fridge for up to 1 month.

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