Instructions
Pour milk into a wide-mouthed quart jar and let stand 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 too 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 gently stir in 3 ounces raw cream.
