Raw Milk Cream Cheese Recipe

Raw Milk Cream Cheese Recipe
The Eat Heal Farm Blog 

By Heathar Shepard/ January 2nd, 2024

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Heathar's Raw Milk Cream Cheese Recipe

A couple months ago, we got a new addition to our farm.

Enter Rose, our A2A2 Jersey cow. And, yes, she's pregnant, due to calf this February.

My wife and I went into this homestead thing with passion in one hand, no idea how to do anything farm related in the other.

We have grit. We have motivation. We have gall. We also had no idea how to raise a cow.

To be fair, we also had no idea how to raise chickens or pigs and took these homesteading tasks on in a learn-as-you-go, trial-by-fire kind of way as well. And, we've had full success in this department thus far.

When Rose arrived, the rancher who delivered her asked, Do you have a harness?

No, we replied.

Okay, he said, Do you have a rope?

No, we replied.

Alright, he said with patience, Do you have a hay feeder?

No, we replied again, this time feeling quite underprepared and embarrassed.

Okay, let me ask you this, the rancher said, Have you ever milked a cow?

Again, a solid, No, we haven't, was the reply we gave.

All we knew going into this gig was that we wanted to make homemade butter, homemade yogurt and raw milk ice cream. That, we know how to do!

The rancher, a blessing from some random, small town in New Mexico, stayed with us for 4 hours teaching us how to milk Rose, how to bond with her, how to walk her on a lead and how to get her in a stantion.

It was a crash course in dairying and, so far, we've passed with flying colors.

Now, when Rose goes into labor, that will bring our homesteading skills to a whole new level. Cow labor currently brings me feelings of anxiety and cluelessness. Fortunately, my wife used to be a midwife, albeit, for humans, but I think her skills will come in handy.

And, fortunately, we have a rural vet who lives very close by. And, who I'm certain would love to send our weekly calls about Rose to voicemail. But, thankfully he answers every single time.

We are drying Rose off now to get her ready to calf this February. But, we did have the opportunity to milk her and make some pretty freaking amazing and delicious cultured and raw milk dairy products while she was in milk. And, we'll start right where we left off with our dairy making endeavors as soon as she births her calf.

I know a lot of you have been asking for my homemade cream cheese recipe. I'm going to share that with you today but take warning...once you eat this cream cheese, with the only ingredient being raw milk and yogurt, you'll never buy the guar gum, filler crap cream cheese from the store ever again. Sorry, not sorry.

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Before you commit to this recipe, you have to know a few things...

Homemade cream cheese is a slow food - you cannot make and eat it all in the same day. That is, of course, if you want the most delicious and probiotic-rich cream cheese.

Which brings me to this...probiotic-rich AKA cultured, this cream cheese is cultured. Meaning, it's teeming with beneficial microbes.

The beneficial microbes come from Rose's milk, of course. Because we don't pasteurize or homogenize (DYK the only reason why commercial milk is homogenized is because it travels better?!?) Rose's milk, this cream cheese is chock-full of beneficial bacteria.

If you choose to make your homemade cream cheese from raw milk, which I strongly encourage you to do for both health reasons and tastebud reasons, you will have to first turn that raw milk into yogurt.

That is Step One.

I told you that this was a slow food process.

Trust me, if you commit to it, you will be rewarded.

So, Step One, make yogurt, (I will teach you how to make yogurt with only 2 ingredients and a Thermapen One, below) is the most important step in this recipe.

Side note...buy the Thermapen One. Not just for making yogurt and cream cheese but it's literally the most accurate thermometer for cooking meats, testing the temperature of raw milk (we cool our milk rapidly and test it using the Thermapen One). No, I don't have any affiliates with this or any of the other links listed in this post, I just highly recommend it for anyone who is interested in accurate, healthy cooking. Cooking actually is a science in many regards, including homemade cream cheese (but, it's an easy science).

Heathar's Raw Milk Cream Cheese Recipe

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Step One Yogurt

8 cups raw milk

8 tablespoons A2A2 yogurt

Directions

  1. Place 8 cups of raw milk into a stock pot and heat to 110°F. Keep your flame on low heat, stirring frequently. Use your Thermapen One to check the temperature frequently so you nail it right on the money. You don't want to heat higher than 110°F or you will start to kill the beneficial bacteria and nutrients in the raw milk.
  2. Once your milk reaches 110°F, turn off the burner and stir in the yogurt. You can use yogurt from a previous batch you made or get an additive-free, organic and grass-fed brand from the store.
  3. Place in a bowl, cover with a towel and set in the oven with the oven light on for 9-10 hours. Or, this is what I do, place in a lead-free, clay crock pot (VitaClay) and set the Yogurt Setting to 9-10 hours.
  4. After 10 hours, pour into mason jars and you have a delicious, homemade, raw milk yogurt. I let my yogurt sit overnight and wake up to delicious, fresh yogurt.

Cream Cheese Recipe

Raw milk yogurt, 2 quarts

Directions

You will need a large mixing bowl, a tea towel, a stainless steel strainer and a large, Pyrex container with a lid.

I use these tea towels.

  1. Place the strainer on top of the mixing bowl and place the tea towel inside the strainer. Yes, much of the tea towel will hang off the sides at this point.
  2. Pour the yogurt into the strainer and cover with the tea towel so none of the yogurt is exposed to the air.
  3. Place in the refrigerator for 24 hours.
  4. Your bowl should be filled with liquid - this is whey - your chickens and pigs will fight over this, give it to them, please don't throw it away.
  5. Line your Pyrex dish with a clean tea towel and scoop the yogurt cheese (technically, at this stage, you have yogurt cheese and can use this as a soft cheese at this point) into the Pyrex.
  6. Fold the tea towel so you cover all of the yogurt cheese, place the lid on and place in your refrigerator for 1 week.
  7. Remove the tea towel after 7 days and you have homemade raw milk cream cheese.

Say it with me, SLOW FOOD CREAM CHEESE! And, it is well worth the wait!

 

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4 Comments

  1. Leanne on January 5, 2024 at 11:16 pm

    Sounds amazing! Do you ever add herbs such as dill or basil to this recipe?

    • Heathar Shepard on January 5, 2024 at 11:37 pm

      Leanne, I have yet to do this but I think this would be an awesome addition!

  2. pj on April 24, 2024 at 12:12 am

    How many cups of cream cheese does this recipe yield? Sounds delish!!!
    Thank you Heathar!

    • Heathar Shepard on April 24, 2024 at 11:23 pm

      You should get about 4-6 cups of cream cheese from this recipe! Let me know how it goes if you give it a GO!

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