Raw-Milk Whey and Cream Cheese, Homemade

If you read my post a few weeks ago about my struggle with Ulcerative Colitis, I talked about the INNERzymes I am taking and how much they have helped.  I have experimented with all kinds of natural methods and ingredients to help my digestive track, first stop hurting (this I have accomplished)  and second hopefully heal itself.

Wild Fermentation

Eating wild fermented foods is something I have done on and off for over twenty years.  How true the saying, “you always stop doing the things that work”, then start doing them again and the circle continues. I am no different from other people, I find something that helps and I do it for a while and one thing or another stops me or I just plain stop myself. After a while I think, I use to feel better, what was I doing then that I’m not doing now – – oh ya I was eating homemade sauerkraut or what ever it may be, so I start making it again.


You can use whey, yogurt, raw apple cider vinegar and fresh lemon to ferment with. Different starters depending on what you are making

I have toyed with the notion of making my own whey and cream cheese for years now. I bit the bullet and bought some raw milk and made them.  Why did I wait so long?  I am a procrastinator that’s why.  No more procrastinating with the raw milk products. They are easy to make and some of the healthiest things you can eat or drink. They really do taste good, better than store-bought.  And don’t worry if you are lactose intolerant when the milk is fermented that is no longer a problem. The friendly bacteria eat the sugar and other things that usually bother your digestion.

No need to be a great cook either, because the milk does just about everything it’s self.  All you have to do is transfer it from one container to another and tie it in a linen towel and hang it to drain.  What could be easier?

 Whey and Cream Cheese

1/2 gallon raw milk

put milk into a clean glass container (s)
let sit for 1 to 4 days on the counter
till it separates, you will know when this happens
line a large strainer set over a bowl with a linen dish towel
pour the now sour milk into the towel in the strainer that is in the bowl
tie the towel up (the ends) with a rubber-band
do-not squeeze the milk
hang the towel by the rubber-band from a top cabinet doorknob
or if no knob thread a wooden spoon through the rubber-band
hang over the bowl suspended from the spoon
let the whey drain into the bowl
when the whey stops dripping the cheese is ready
this takes hours
pour the whey into glass jars and refrigerate
whey keeps 6 months
scrape the cheese from the towel into a glass container
add sea salt if you like before storing in the refrigerator
keeps about one month

Some Uses


  • drink one tablespoon morning and night – great for digestion
  • use to ferment vegetables
  • put in smoothies
  • ferment meat
  • ferment grains before cooking (tastes different but good)
  • make beet kvass

Cream Cheese

  • mix with green onion and garlic for dip or spread
  • make cheese cake
  • everything you use cream cheese for
  • shrimp dip – add shrimp & cocktail sauce

I told you the milk does most of the work.  Are you game to give this a try?  After you’ve  made your cream cheese and whey, come back and tell us what you made with the cream cheese.

Create the Life You Want to Live,

Juanita ~ Evolving Naturally










About Juanita

An entrepreneur that has tied all my passions into my now life's work. Self-employment and belief in having many streams of income, natural health practices, organic gardening, live enzyme rich body nourishing foods, electrical, vibrational and intrinsic energies in my marketing endeavors.
This entry was posted in Raw-Milk Whey and Cream Cheese. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>