Cream cheese makes a delicious spread or dip. Whey is a nutritious protein filled liquid separated from yoghurt or buttermilk by straining (as in Little Miss Muffet/sat on her tuffet/ eating her curds and whey). It makes a refreshing, nutritious drink either neat or diluted with water to taste.
You will need
-a sieve that fits in the bowl
-a thin cloth eg cheesecloth/teatowel
-some yoghurt or buttermilk (from the Fulani or homemade using milk powder)
-a plate or lid to cover.
Place the sieve on the bowl and line the sieve with the cloth. Pour the yoghurt/buttermilk into the cloth and cover with the lid/plate. Leave out of direct sunlight for anything from 6 hours to overnight – the longer you leave it the more whey will strain out and the thicker the yoghurt/buttermilk will become.
Use the whey for drinks or fermented salads. Store in a jar for 1 day.
Add garlic and herbs to the cream cheese to use as a spread or dip. Store in a box in a bucket of cold water for 2 days.
Alternatively you can put the cheese in the bottom of a jar (shaped into balls if you like) and cover them with olive oil. This will keep for ages.