soured milk cream cheese

[Guest guest]

I followed the recipe from the Weston Price newsletter (article on

things to do with sour milk) for cream cheese. It said to leave the

bottle of soured milk on the counter until the cream fully seperates,

then put in a strainer lined with cheesecloth (or a dish cloth). I

did this, placing it over a bowl on my counter to drain and I had to

wait several days until it got thick enough to consider it cream

cheese. My question is; Is it still good after sitting out at room

temp (about 70 degrees) for several days? Or should I have let it

drain while in the fridge?

Therese