Home Made Cream Cheese

Home Made Cream Cheese
Making your own cream cheese is so easy that calling it a recipe seems a little fraudulent. Not only is it easy but it’s better for you as it’s been a lot less tampered with than the commercial variety and you know what’s gone into it!
So here goes…all you need is the following:
  • A tub of good quality yoghurt (preferably organic and from grass fed, well looked after and loved cows) – a lovely greek yoghurt works really well
  • A sieve
  • A piece of cheesecloth, muslin or a clean chux
  • A bowl
Now all you need to do is the following:
  1. Line the sieve with the cloth and and place the yoghurt on top.
  2. Either knot the cloth or fasten it with a rubber band.
  3. Set the sieve over the bowl and leave it to drain for at least 24 hours in the fridge or at room temperature (refrigerated for a milder flavour or at room temperature for a tangier flavour).
  4. Give it a little squeeze every now and then to encourage the whey to drain from the yoghurt.
  5. When it’s drained to your liking spoon it from the cloth and store it in the fridge (for around a month).
  6. Voila…you’ve made cream cheese!
  1. The liquid that separates out is whey, which is full vitamins, minerals and protein. You can use it for fermenting, in your smoothies or for soaking your grains.



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About Tash

Forensic Technologist that loves animals and food :-) Passionate about cooking, animal welfare, food and animal photography and the environment.
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