Well, we did it. We made cheese. We are cheese-makers.

Step 1: Let (raw) milk sit out 1-4 days until it begins to separate into curds (the casein solids/semi-solids) and whey (the watery liquid)

Cream on top:

Step 2a: let the whey slowly drip through cloth, leaving behind the curds

Step 2b: continue to let the whey drip through till it drips no more

Step 3: unveil

Step 4: marvel at your industriousness

Step 5: Eat — it’s a very soft, spreadable cream/curd cheese with a mild, buttermilky flavor