Last week I still had a 1/2-gallon of milk left over when the week's delivery of fresh milk arrived. Remember that this is excellent raw milk that I get straight from the farmer. This 1/2-gallon had gotten pretty sour, and no one was interested in drinking it. But I didn't want to throw it out. So, I decided to try an experiment.
I put the jar on the back of the stove, and left it. After a few days it had "clabbered", or turned semi-solid. Similar to yogurt. As it continued to age, the acid that was produced by the naturally occuring bacteria caused it the clabbered curds to separate from the whey.
When the separation was significant (and when the babies gave me a chance to work on it), I moved the curds in to a cheesecloth, and hung it up to strain. I left that for another day.
What I found inside was thicker than yogurt, but not as thick as store-bought cream cheese. Close to the texture of chevre. I added salt (which I should have done earlier, probably), and some powdered garlic. It was in the middle of the night, because a baby had me up, and I didn't have a lot of light, and the cheese, garlic, and salt are all about the same color. I have no idea how much I put in.
Mixed it up & tasted it. Delicious!
The other adults in the house loved it, too. Last night I toasted some bread to make it crispy, and we spread it on. Mmmm.