It's nice to have a container of this cream cheese in your fridge. My kids like to come home from school and put a good size dollop on some sourdough bread with a little bit of raw honey on top. I just like to eat a spoonful whenever the desire so compels me.
Homemade Cream Cheese
- 1 litre of raw or unhomogenized, organic, whole yoghurt
- sea saltPlace a sieve over a large bowl, line it with the cheesecloth (folder over a couple of times) and pour in your yoghurt. Allow to drain for a couple of hours on your countertop. After a couple of hours take a large wooden spoon (longer than the width of your bowl) and tie the cheesecloth to it tightly. Remove the sieve. Leave the yoghurt dangling above the bowl for about 6 more hours or overnight.You'll notice a clear liquid in the bottom of the bowl. This is the 'whey' that has separated from curd. Don't throw this away. You can put it in a jar and keep it for a couple of months. Use it to make cultured vegetables.When your yoghurt is done hanging about, give it a good squeeze and untie it. Scrape out the now cream cheese into a glass container, mix in a bit of sea salt to taste, and keep it covered in the fridge.There you have it - cream cheese without all of that chemical grossness. In fact, what you have is a healthy cream cheese loaded with probiotic goodness. See, I told you it was easy!