How to Make Cream Cheese and Whey

This is simple, fun, and tends to grab the curiosity of husbands and children...

WHAT YOU NEED

- One or more cups of plain yogurt. Store bought is fine, but homemade is the best.

- A double layer of cheesecloth

- A juice pitcher

- A fine strainer, which can fit on top of the juice pitcher

HOW TO MAKE IT

1. Put the fine strainer on top of the juice pitcher, and lay the double layer cheesecloth in the strainer.

2. Put the yogurt in the cheesecloth.

3. Cover over the yogurt, by either folding extra cheesecloth on top of it, or cover it with plastic wrap.

4. Place the whole contraption in the fridge for about 24 hours.

5. - The next day - you'll have yellow liquid whey in the juice pitcher, and creamy cream cheese in the cheesecloth.

Store the whey in a jar, and the cheese in a container, and keep both in the fridge. Use the cream cheese as an ingredient in cake frostings, fruit and veggie dips, and as a spread to have on homemade whole-wheat sourdough bread, etc.

Drink a few ounces of whey for tummy upsets. Also pour a bit of whey in with legumes or grains, when you are soaking them overnight. If you'd like to spruce up some oatmeal, then soak your oats overnight in water and 1/4 cup of whey. The next day, drain the oats, add fresh water, and cook them for about 5 minutes at a light boil.

The oatmeal will taste like a good, healthy sour - quite delicious.