This homemade cream cheese is so simple, it just requires 1 ingredient, it’s also a great way to use up yogurt if you have too much or if you are need cream cheese for a recipe but don’t have any.
Cheese purist would say this is not a true cream cheese, but I think the results are excellent for such little effort.
The only thing you need is full fat natural yoghurt and what you are doing is straining off the whey.
I like to leave mine for a least a day and a half to make sure I have removed as much whey as possible and are left with a lovely ball of homemade cream cheese.
Use the liquid (whey) that drains off in your smoothies, it’s very good for you.
Homemade Cream Cheese
Serves: 1 cup
- Natural unsweetened full cream yoghurt
- 1 muslin/cheese cloth
- Place your cheesecloth or cloth in a bowl, and pour the mixture on top. Gather the edges of the cloth together, and tie to form a tight ball.
- The whey will start dripping out--this is normal.
- suspend the ball over a bowl (to catch the whey) for at least 15 hours.
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