Homemade Cream Cheese

Homemade Cream Cheese

1 quart homemade or store-bought plain yogurt (whole milk or low-fat, depending on your preference)


Place a clean kitchen towel or clean muslin in a colander. Place the colander in a bowl that is large enough to hold it. Add the yogurt to the lined colander and wrap the towel over the top to cover (or use a plate). Leave this to drain for about 5 hours in the refrigerator. If you want a thicker consistency, leave it longer, making sure to empty what is draining so it doesn’t reach the bottom of the colander and get reabsorbed. Store your finished cream cheese in a resealable container in the fridge. Better yet, use one of your old packaged cream cheese containers to do the job!

Your cream cheese will last as long as your yogurt would, so if you used purchased yogurt (rather than making it yourself), check the expiration date and use that as your guide.


from http://www.motherearthnews.com/Relish/How-To-Make-Sour-Cream-And-Cream-Cheese-Recipes.aspx


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