All you do is strain whole milk, plain yogurt through a cheese cloth. The whey comes out and what’s left behind is a traditional cream cheese. The cream cheese, depending on how long you strain it/how thick it is, can make a nice dip when mixed with honey.
Whey can be used in so many ways to multiply the nutrition in ordinary foods. Our favorites are homemade saurkraut, ketchup, pickles, and salsa.
Here they are fermenting in my cupboard. Well, that’sketchup on the top and bottom, saurkraut and salsa in the middle, and then raw milk kefir on the bottom as well. Kervin does the kefir. But more on that later. These are staples in our house. They do take extra time to make, but what else do I have to do with a curious 3 year old little girl and 24 hours in a day!?
Chickin Feet 