Cream Cheese in Whey (step 6)
While milk sits in pot for 12 hours, a curd surrounded by whey (the clear liquid) will form and pull away from the sides of your pot. (See step 6)
Cream Cheese Draining (step 8)
Form a draining sack around the cream cheese and let drain for at least 6 hours. (See step 8)
After Draining, Add Salt (step 9)
After your cheese has drained for at least 6 hours in a draining sack, add salt and gently fold to incorporate. (See step 9)
Eat with Bagels
Your finished cream cheese should be creamy and spreadable. It's great on bagels or on toast with jelly.