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
Prep time
Cook time
Total time
Serves: 1 cup
Ingredients
- Natural unsweetened full cream yoghurt
- 1 muslin/cheese cloth
Instructions
- 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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