RD and I've been doing our research and finally decided to try out some raw milk. We've heard from so many sources about the many health benefits. We've also read a lot on what all you can make with raw milk (kefir, buttermilk, butter, cream cheese, yogurt, etc.). So finally, out of sheer curiosity, we contacted a local dairy farmer about getting a sample. We were given a gallon. It lasted... one day. Ha! It was SO GOOD! We are already accustomed to 2% and vitamin D, so it really wasn't that much thicker. Honestly, it didn't taste too different than store bought. A little thicker and little richer. The kids especially loved it because it came "straight from a cow". LOL.
I pulled out a quart to culture into cream cheese and whey. We've read that whey is really good for indigestion and upset stomachs. And we LOVE cream cheese over here! All you have to do is leave it on the counter for 1-4 days until the milk separates. Then you drain out the whey by laying a handtowel over a strainer and pouring the milk out onto it. Carefully, without squeezing, tie the towel of milk solids around a wooden spoon that's hanging over a bowl to catch the remaining whey drips. Once fully separated, the milk solids are your cream cheese. It can be stored in the refrigerater for up to 1 month. They whey can stay in the refrigerater for up to 6 months. For upset stomachs and indigestion, drink 1 tbl. of whey (in a cup of water). Can be done up to 3x/day.
Here's my quart of culturing milk. It'll be ready Thursday! I'll post process pics!!!