Wednesday, May 21, 2014

Homemade cream cheese

A few days ago I shared my momma's (slightly improved) homemade yogurt recipe.

When I make yogurt I usually do a full gallon because I can turn half of that yogurt into cream cheese by simply pouring it through cheesecloth!

Place a fine mesh colander in a large bowl and line it with a double layer of cheesecloth.  

Pour your yogurt into the cheesecloth and let the whey drip out for one hour undisturbed.

Then pull the sides of the cheesecloth up to form a pouch around the yogurt. Hang that pouch (I use a rubber band) above the bowl and allow to drip for another 24-48 hours.

After the cheese reaches the desired consistency, use a spatula to move it to a container and store it in the refrigerator.

You can also make this in a Greek yogurt mesh sieve, (pressing the cheese with the back of a spatula at the end while its still in the sieve will get it to the desired consistency)

We love it sweet or savory.  Our favorite way to eat it is on fresh bread under a layer of strawberry jam!


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