Homemade Cream Cheese

Simple Homemade Cream Cheesefrom Lydia of Divine Health 
Ingredients
2 quarts organic plain whole milk yogurt (preferably homemade with raw milk from grass fed cows)
OR
2 quarts raw milk

Instructions
Note: If you are using raw milk, you will need to plan ahead. It will take several days for your raw milk to separate. To do this, pour the raw milk in a very clean glass jar and leave it on the counter room temperature until it separates. This can take anywhere from 1 to 4 days, depending on the temperature of your house.

1. Place a large strainer in a bowl and line with a clean dish towel or cheesecloth.
2. Pour your yogurt or the separated milk into the lined bowl.
3. Cover the bowl and let it sit out at room temperature for a few hours or overnight. The yogurt will take longer than the milk to drain. The whey will run into the bowl and the milk solids will stay in the cheesecloth or towel.
4. Tie up the towel or cheesecloth carefully and without squeezing. Then, tie this to a wooden spoon placed across the top of a tall container, like a pitcher so that more whey can drip out. You can also tie it to the handle on one of your cabinets with a bowl underneath (this is what Jessica does). When the whey stop dripping from the sack, the cheese is ready.
5. Pour the whey up in a clean glass jar and store in the fridge. The whey will keep up to 6 months. From this batch, you should end up with about 2 cups of cream cheese.