Raw milk cream cheese is so easy to make, I’m ashamed of myself for not doing it sooner!  The holidays are a perfect time to make it.  Spreads, dips, logs, pies, or even cheese cakes rich a higher level of perfection using this lush creamy complex delight.

Raw Milk Cream Cheese

• 1 Qt. raw whole milk
• 1 packet cream cheese starter Cream Cheese Starter Culture from http://www.culturesforhealth.com/

Heat milk to 86°.  Stir in starter for 15 seconds. Cover and put in a warm place for 12-18 hours.  The whey should separate looking semi clear.  Strain in double butter muslin.  Hang 6-12 hours.  Cream cheese is good for a week.