Allow the unpasteurized milk to sit in the sealed jug on the counter for 1-3 days at room temperature. This allows the milk to separate and transform into clabber. Note that the fresher the milk and the colder the temperature of your house, the longer this will take.

Line a large glass bowl with a clean, white dishtowel that isn't too thick. Very fine cheesecloth will also work.

Gently pour the clabber into the middle of the dishtowel. 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 yellowish liquid portion of the clabber (liquid 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 fresh cream cheese that is inside the bag into a container with a lid, and refrigerate.

Pour the liquid whey from the dripping bowl into a glass mason jar, affix the lid and refrigerate. It can be used as a probiotic starter for fermented foods or added directly to smoothies.

Kept refrigerated, fresh cream cheese will be good to eat for about a week.