New Here.... Question about cream cheese...

[Guest guest]

Hi all... I'm new here. My name is . I'm slowly

transitioning my family to the NT way of eating and thus far it's

been a fun and positive experience!

I have a question about homemade cream cheese (from the NT book)...

this may sound stupid, but I'm REALLY new at making my own cultured

dairy products.

What exactly is the milk supposed to look like when it's separated

and ready? I'm using raw milk. It's been on the counter for almost

two days (and I do realize that the book says it can be 1-4 days).

I see a difference between the cream on top and the rest of the

milk, but I don't think that that means it's completely separated.

I am asking because I tried to separate buttermilk to do this and

after a number of days, it WOULD NOT SEPARATE, no matter how long I

waited (it also wasn't raw).

I just don't want to quit too early and waste two quarts of precious

(not to mention expensive!) raw milk... but I'm just not sure when

it's ready.

Any help anyone might provide would be graciously accepted!

Thanks in advance!