Homemade Cream Cheese
Makes 2/3 cup (+ 1/3 cup of whey).
- 250 g good quality whole milk yoghurt
- Scoop yoghurt into a straining cloth (muslin cloth, cheesecloth, a (clean!) thin tea towel, or an un-used chux cloth) and suspend it over a bowl. I like to tie my cloth to a wooden spoon, and prop the ends of the spoon between two tall jars. The idea is for the liquid (whey) to separate from the rest of the yoghurt by dripping into the bowl.
- Leave yoghurt to strain for 12 hours. You can leave it for longer (up to 24 hours) but note that this will produce a thicker, less moist cream cheese. During the cooler months, I tend to strain my yoghurt overnight on the bench at room temperature, but you can also let it strain in the fridge.
- After 12 hours, check to see if you are happy with the consistency of the cream cheese. If not, leave it to strain for longer. Store cream cheese in the fridge and use it as a spread on bread and vegetables, mixed with herbs as a dip, or sweetened for baking. Whatever you do, don’t throw out your whey! Freeze or refrigerate it, and use it to make mayonnaise, sauerkraute, or add it to your smoothies for extra protein.