Instructions
Pour milk into a wide-mouthed quart jar and let stand in refrigeration until cream separates to the top. Skim the cream off of milk, place cream in an 8-ounces jar, cap, and place cream in the refrigerator. Let the milk stand in the quart jar in a dark high cupboard until the liquid completely separates from the solids (2-4 days). Pour into a cheese-making cloth pouch, or make a pouch from gauze-cloth or several layers of cheesecloth. Hang and let strain until milk solids are firm but not dry. (Use the whey to pickle, or in place of raw vinegar to prepare sauces and spices, or mix whey with 5 parts water and feed to indoor or outdoor plants.) Put firm cheese in a bowl and stir in separated cream and an additional 3 ounces raw cream.
