Yogurt "Cream" Cheese
August 10, 2022 • 0 comments
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
- 1 quart homemade yogurt
- Strainer bag or cheesecloth
- Salt, to taste
Directions
- 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.
- 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.
- 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.
- Hang the bag again, for 1-4 hours, to drain any remaining whey.
- 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!
