Cream Cheese


fermented foods

fermented dairy



cream cheese



I'll have cream in my refrigerator sometimes for 3 -4 weeks and I can never it, and so obviously it sours...  


Just remember, any food that is predigested with bacteria will be easier to digest and better for you.  

A lot of your tribes will ferment, sour their dairy products before they eat them.  



So, it gets really, really thick. Is that cheese now? 


Like I say, if you wanna make quick cream cheese, just put it in a jar with about this much air space in it, put it in a low cupboard where there's no light hitting it, and then in about a week, you'll have thick and the water will be at the bottom, the whey will be at the bottom and you'll have thick cream cheese. 

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