cream cheese and whey question

[Guest guest]

I’ve just started going through my copy of Nourishing Traditions and am

finding that while my heart understands and wants to make changes some

things that have been part of my life for a LONG time are hard to let go

of.

I want to make the whey and cream cheese (pg 87) and my head keeps

telling me not to leave raw milk on the counter for 4 days and then use

it :-) Another side of me says it’s fine and to let go of what I’ve

been brought up believing. So I’m here for reassurance I guess.

I have also making my own yoghurt from the raw milk but I don’t have a

way to let it sit at 95 degrees. My oven with the light on is 110 and

I’ve done it at that temp twice. NT says to warm the raw milk to 110

and then keep it at 95. Every other source I’ve read says to heat raw

milk to 165 and then proceed to keep it at 110. Help there would be

greatly appreciated too.