4 Recipes For You To Enjoy!
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.
- How to make cream cheese if you have raw milk that hasn’t soured yet
- How to make cream cheese if you have soured raw milk.
- How to make cream cheese if you don’t have access to raw milk and want to make it with organic whole milk
- How to make liquid whey.
Don’t let all those different recipes scare you. This whole process will take you less than 5 minutes in prep time but does take some time allowing the milk to sit out.
So let’s get started. First up, this recipe is for fresh raw milk that hasn’t soured yet.
Making Cream Cheese with Non-Soured Raw Milk hasn’t
Here is how to make cream cheese with raw milk that has yet to sour:
1. Place 4 cups of milk in a small saucepan and heat over low heat until 90ºF.
2. Stir in 1/2 tsp of unrefined sea salt and 2 tablespoons of buttermilk (if you don’t have buttermilk, just take 2 tablespoons 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 straining 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.
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.
Cream Cheese If You Have Soured Raw Milk
- 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.
- Place milk in a strainer, tea cloth/flour sack, cheesecloth and allow the whey to drip out for 2-8 hours, depending on the desired consistency.
- 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.
Cream Cheese Without Raw Milk
How to make cream cheese if you don’t have access to raw milk and want to make it with organic whole milk.
- Place 4 cups of organic whole milk in a small sauce pan and heat over low heat until 90ºF.
- Stir in 1/2 tsp of unrefined sea salt and 2 tablespoons of buttermilk (if you don’t have buttermilk, just take 2 tablespoons 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).
- 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.
- 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.
- 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 straining for several hours. The longer you let it strain, the thicker the cream cheese will be.
- 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: On Just A Couple Acres; image credit: Cheesemaking.com
Recipe adapted for pasteurized cream cheese recipe courtesy of Ehow.com
I was seriously bummed when making this recipe as i used a lot of patience and had high hopes. I used fresh, week old raw cows milk and followed the directions to heat and add vinegar (white) to a small amount of milk and incorporate into heated milk. My milk sat for at least 60 hours on counter in glass jars…i kept waiting and hoping it would curdle. Finally, after seeing a bit of curdle on top i just poured into my cotton nut milk bag which is rated for cheesemaking also and let it hang drip for over 24 hours with no results, there is still a ton of milk in the bag that wont drain and it obvious now to me that the whey never separated. i have given up. A gallon of milk thrown away. What a waste of money and good, expensive milk.
The cottage cheese or cream cheese will turn out bitter of the temperature is not right. I found that room temperature is not good enough. I leave my raw fresh milk in the sun with a black cloth outside. The result is, a wonderful, almost sweet cheese….
Jonathan Owens says
I’ve been making cream cheese using white vinegar to curd the milk.
However when I’m finished making the cheese, I can get the taste of vinegar from the cheese. Do you have any suggestions as how to get rid of this taste? I would really appreciate some help. Thanks
Rebecca Campbell says
clabbering is more of a function of temperature when it comes to raw milk. if you leave fresh raw milk on the counter you will get a sweeter clabbered milk. if you just wait til it gets old and clabbers on its own it will taste more sour/musty/bitter (people describe it differently). and if you think about it, it is a product full of live bacteria. the older the milk, the more the bacteria has been consuming the sugars, the more its going to taste strong to our tastes.
Elizabeth Cochran says
How long will this cream cheese from raw milk last in the fridge?