I showed you how I made my own bagels last week, so what else could I possible follow that up with but CREAM CHEESE! I’m so excited to be trying so many things that previously intimidated me – even moreso b/c they have been turning out fabulously!
You can find directions for cream/yogurt cheese all over the internet – I got help from posts at Heavenly Homemakers, Kitchen Stewardship, Kelly the Kitchen Kop, and Passionate Homemaking. It is super simple – I’ll write out briefly the way I did it, but click over to those sites for more!
Homemade Yogurt/Cream Cheese
Start with a batch of homemade or store-bought unsweetened yogurt. Pour it into a strainer covered with cheese cloth or a tea towel, with a bowl underneath to catch the liquid that separates immediately.
Tie the cheesecloth closed with rubber bands to contain the yogurt in a little knap-sack and hang to drain. Place a bowl below to collect the whey – it can be used for all kinds of wonderful things!
Let drain until it stops dripping – the amount of time will depend on how much yogurt you use and how dry you want your cream cheese. I let mine hang over night and then some.
When you open your little knap-sack, guess what you will have??
Cream cheese!!!! Seriously, if it got any easier than this, it’d be cheating!!!
My batch yielded about 15 ozs of cream cheese and two whole pasta jars of whey! The cream cheese was gone in about 72 hours, but it could last you a couple of weeks if you didn’t live in my house. :D
Whey will last you up to 6 months in the refrigerator.
What have you been making this week?? Link up below! See the guidelines for instructions and ideas.
Hey! I tried this and it didn't work for me. But you've inspired me to try again.