Allow the raw milk to sit on the counter for 1-3 days at room temperature. 

When the milk separates into curds and whey (transforms into clabbered milk) you are ready to proceed. Note that the fresher the raw milk and the colder the temperature of your house, the longer it will take the raw milk to clabber.

Line a clean, large glass bowl with a clean, white dishtowel that isn't too thick. Cheesecloth will also work, but the holes in the mesh must be very small, else the milk curds will pass through.

Gently pour the clabbered milk into the middle of the dish towel. Gather up the ends and fasten with a rubber band. Attach to a knob on an upper cabinet in your kitchen as shown in the picture.

Let the raw whey drip into the bowl underneath. This process will continue for an hour or two.

After the dripping stops, gently take down the hanging bag and place it into a clean bowl. Scrape out the raw cream cheese that is inside the bag, put in a container with a lid and refrigerate.

Pour the liquid whey from the dripping bowl into a glass mason jar, afix the lid and refrigerate. 

Refrigerated, raw cream cheese will be good to eat for about a week. Raw whey will last several months refrigerated.