I was searching for organic raw cream cheese and couldn’t find any, so once again I did a bit of research and found that it is super easy to make your own cream cheese.  I am going to give you several different recipes in this post.

1. How to make cream cheese if you have raw milk that hasn’t soured yet
2.  How to make cream cheese if you have soured raw milk.
3.  How to make cream cheese if you don’t have access to raw milk and want to make it with organic whole milk
4. How to make liquid whey.

Don’t let all those different recipes scare you.  This whole process will take you less then 5 minutes in prep time, but does take some time allowing the milk to sit out.  So lets get started.  First up, this recipe is for fresh raw milk that hasn’t soured yet.

How to make cream cheese if your raw milk hasn’t soured yet.

1.  Place 4 cups of milk in a small sauce pan and heat over low heat until 90ºF.

2.  Stir in 1/2 tsp of unrefined sea salt and 2 tablespoon of buttermilk (if you don’t have buttermilk, just take 2 tablespoon of raw milk and mix in 1/2 tsp of white vinegar and place in a small bowl.  Stir and let stand for 5-10 minutes.  You now have buttermilk).

3.  Put the milk mixture in a glass half gallon size mason jar and secure the lid tightly.  Lay the jar on its side and allow to sit out at room temperature for 8-24 hours or until the milk has clabbered.  It is very cold where I am right now, so mine actually took closer to 30 hours.

4.  When the milk has clabbered, it will be thick and look like fresh yogurt or gelatin.

5.  Once the milk has clabbered, place the milk in a jelly strainer, a thin flour sack or thin tea cloth, or cheesecloth (layered about 4 times).   I am using a jelly strainer.  Allow to strain at room temperature for several hours or up to 8 hours.  The longer you allow it to strain, the thicker your cream cheese will be.  That is it!  It is that simple.  You will be amazed how wonderful real raw cream cheese really taste!  Try mixing a little raw honey and raw walnuts in the cream cheese and spread it on your favorite sprouted bread.  Delicious!  This will make about 6-8 ounces of fresh cream cheese.

Jelly stainer                                                        flour sack/tea cloth                                       cheesecloth

6.  The liquid that comes out when you strain it is the liquid whey.   Do not throw out the liquid whey.  You can use it in smoothies, or to soak your grains or oats in it.  There are many recipes out there using real liquid whey.  It will store in the refrigerator for up to 6 months.

If your raw milk goes bad and it is undrinkable because it is sour, don’t throw it out, make some cream cheese with it.

How To Make Cream Cheese If You Have Soured Raw Milk.

1. Simply put the 4 cups of milk into a  1/2 gallon glass mason jar, secure lid and leave out at room temperature until milk has clabbered.
2. Place milk in a stainer, tea cloth/flour sack, cheesecloth and allow the whey to drip out for 2-8 hours, depending on the desired consistency.
3. Do not throw out the liquid whey.  You can use it in smoothies, or to soak your grains or oats.  There are many recipes out there using real liquid whey.  It will store in the refrigerator for up to 6 months.

If you do not have access to raw milk, then you can use organic whole milk.

How to make cream cheese if you don’t have access to raw milk and want to make it with organic whole milk.

1. Place 4 cups of organic whole milk in a small sauce pan and heat over low heat until 90ºF.
2. Stir in 1/2 tsp of unrefined sea salt and 2 tablespoon of buttermilk (if you don’t have buttermilk, just take 2 tablespoon of organic whole milk and mix in 1/2 tsp of white vinegar.  Stir and let stand for 5-10 minutes.  You now have buttermilk).
3. Put the milk mixture in a glass half gallon size mason jar and secure the lid tightly.  Lay the jar on its side and allow to sit out at room temperature for several hours or overnight until the milk has clabbered.  It will be thick and look like fresh yogurt or gelatin.
4. Once the milk has clabbered, slowly stir and heat the mixture over low heat to 120ºF, it should start to curdle.  Turn off heat and let sit covered for 10 minutes.
5. Now place the milk in a cheesecloth (layered about 4 times), a flour sack or tea cloth, or a  jelly strainer.  Rinse all of these options with cool water before adding the milk to them.  I am using a jelly strainer.  Allow to strain for several hours.  The longer you let it strain, the thicker the cream cheese will be.
6. Do not throw out the liquid whey.  You can use it in smoothies, or to soak your grains or oats.  There are many recipes out there using real liquid whey.  It will store in the refrigerator for up to 6 months.  That is it, that simple!

Image Credit:  http://onjustacoupleacres.blogspot.com; image credit:  http://www.cheesemaking.com

Recipe adapted for pasteurized cream cheese recipe courtesy of http://ehow.com