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["1 Gal fresh raw (cows) milk", "A Lrg one gallon glass Jar, or other container with a lid.", "1 Lrg deep glass or plastic bowl", "Cheese cloth, or single layer diapers", "A Lrg mesh wire strainer", "", "Skim the heavy cream off the top of a gallon of fresh milk, set the covered milk aside in a warm corner and allow 'curds' to form. Can take an entire day, depending on temperature. May be left overnight.", "", "Save the cream, chill in the frig to use later. A thick soft curd will form and the 'whey' will separate visibly in the jars. When the jar is tilted you will notice that the liquid has become somewhat solidified into a soft curd. The yellowish whey butter is able to be drained off and saved for a ""super"" enzyme power drink, or for cooking with.", "Place your mesh wire strainer across the top of a large deep bowl and cover with a sheet of cheese cloth, or one single layer diaper. (The diaper material holds up better in the long term ) Skim off any yellow buttery whey. Pour the white curds into the cloth covered strainer.", "When filled to the brim, tie two opposite corners together, and then the next two till a sack is formed. Hanging the sack can allow the whey to drain off quicker, or it can also drain in the strainer. Leave until dripping stops.", "The thickened curd can be placed into a blender and pureed till smooth. Add a little of the cream back for an extra smooth and creamy result. Add any fruit, like strawberries along with sugar, to suit your taste.", "Using a syrup, such as 'Blue Agave' to sweeten, will lessen the need for cream.", "", "Pour into a covered glass bowl, or divide into smaller covered containers. Place in the Refrigerator to chill and set the yogurt. Will keep for a week, and can also be frozen. The longer the curds drain, the thicker the result. The thicker curds will resemble cream cheese more than yogurt. Both taste wonderful. Cream cheese needs no sugar when blended, and makes a great spread, or dip."]
