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Yogurt "Cream" Cheese

August 10, 2022 • 0 comments

Yogurt "Cream" Cheese
How do you make a tangy, spreadable, fermented "cream" cheese? By straining your homemade yogurt for 24 hours! This is our favorite way to make cream cheese at home.
  • Prep Time:
  • Cook Time:
  • Servings: 4

Directions

Ingredients

Directions

  1. Place the cheesecloth or strainer bag over a bowl. Pour the yogurt carefully into the bag or cloth, and tie up the edges to let hang.
  2. Leave the yogurt hanging for 12-24 hours, undisturbed. (12 hours will result in a softer cheese; 24 hours in a firmer, tangier cheese.) The whey will drain into the bowl - save it to bake with, to use as garden fertilizer, or to feed backyard hens.
  3. After 12-24 hours, take down the bag and open. Sprinkle a small amount of salt and spread it into the cheese, using a spoon. This will help remove any excess whey.
  4. Hang the bag again, for 1-4 hours, to drain any remaining whey.
  5. Take down the bag and spoon into a container. Keep in the refrigerator for 1-2 weeks. Use as you would with regular cream cheese!
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Homemade Yogurt
August 10, 2022 • 0 comments