There's a milk just like that that I buy at a health food store. It's the only store I've seen it in--lightly pasteurzed and not homogenized. I have made cream cheese from it. I also use it to make kefir. Even though it is expensive for milk it still is cheaper for making kefir which in my mind, is way over-priced.
I skim the cream off the top using a turkey baster then let the milk and the cream sour naturally for a couple of days. The cream is usually gently soured by that time. The skimmed milk might take another day depending on the surrounding temperature. I was happily surprised that this lightly pasteurized milk did sour nicely; happened the first time by accident. I'm sure it has its limits though. One half gallon of this milk makes about 12 ounces or so of soft cream cheese. The whey is used for soaking stuff, adding to any recipe/concoction that needs liquid and even pouring some into my dog's food.
Your right about it tasting better than any of the other grocery store milks--really tasty. This one comes in returnable glass bottles; cool!
Edited by: ANIDUCK at: 9/15/2012 (00:12)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
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