Cream Cheese

[2002] 

[Attendee] 

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

[Aajonus] 

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.  

[2002] 

[Attendee] 

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

[Aajonus] 

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.