My first attempt at making cream cheese and whey from raw cow's milk did not go so well. I'll spell out my journey and maybe someone out there can tell me where I went wrong! I used the recipe from the book Nourishing Traditions by Sally Fallon.
Everything started fine. Sam and I placed a half gallon jar of raw milk on the counter and started the wait.
After three days of sitting on the counter, the cream is very separate from the milk, but I'm still unsure whether it's ready or not, so I wait another day. The recipe does say "1-4 days" after all, so I continue to wait.
After a full 4 days have passed, I decide to go ahead and attempt processing my cream cheese and whey. I got my large strainer and lined it with a clean and relatively thin dish towel. I tried really hard to only use glass containers to collect the whey, but I didn't have anything that would hold all of it. So, I ended up using a plastic pitcher in the end.
This is what was passing through the strainer.
I removed the strainer and tied the corners of the dishtowel to a wooden utensil and let the dishtowel hang until nothing else was dripping.
This is what I ended up with: a whole lot of liquid and very little cream cheese. The recipe said that I should've ended with about 5 cups of whey and 2 cups of cream cheese.
This picture's not great, but it might give you a better idea of the consistency of my "cream cheese."
I fear that I just ended up letting my milk spoil on the counter and then proceeded in separating the soured milk from the cream. The end result doesn't exactly stink, but it also doesn't smell real tasty either!
Does anyone have an idea on what I did wrong? I'd really like to start soaking oats and making fermented ketchup, but I need whey to do those things.
It's a constant learning process, but I'm stubborn enough to keep on trying!
Also, if you'd like to see posts of real food successes, then I suggest that you visit this site: