*Note: after many inquiries on this, let me clarify a couple things. I suppose, after research, this isn’t classic cream cheese. It’s a mix of yogurt cheese and cream cheese. So therefore, it tastes in between. It’s not as mild as cream cheese, but not as strong as plain yogurt. Sorry for the confusion. Secondly, I have no problem leaving my dairy out. I am, by no means, conservative when it comes to foods we eat. I like raw dairy, no pasteurization and all organic. So that gives you a little mindset on where I come from. I know some people are weary about leaving things out. Doing this just breads good probiotics and good bacteria that our bodies need. But if you are concerned I’m sure you can do it in the refrigerator. Here is my post on how to make yogurt in a yogurt maker if anyone’s interested. All that being said, it’s delicious!
Wow. Now THIS is a detour!! In my quest to try to make as much as much of our own food as we can at home, I came across this method for making organic cream cheese. What’s so great about it is it’s made from plain yogurt so you get all the probiotics and other lovely things that yogurt offers. Most of the store bought cream cheeses are heated so much it kills all these goof qualities. But not this way! It has a slightly stronger flavor then store bought cream cheese, which I love. I bet you could go into your kitchen and you’d have all you need to make this. Here’s how!
Get some yogurt. We make our own yogurt, but just use plain yogurt. It’s also better if it’s closer to room temperature. It drains quicker. Quantity isn’t really important. Just keep in mind that it will shrink down by about 60%.
Get a bowl and lay a strainer on it.
Then lay either a floursack or cheesecloth on it. This time I tried floursack but I preferred the cheese cloth. If you use cheese cloth layer use about 4 layers.
Pour your yogurt in.
Hang it up.
Find a way to hang it so the liquid whey drains out. Here’s how I jimmy-rig mine.
Now let it drain for about 7 hours. Just check the sack to see the consistency. When it gets cream cheese consistency you take it down and here’s what you’ll have. ( I know. Gross pictures. I don’t know how I could have made it prettier)
Scrape it out and put it in a jar and you’ve got cream cheese!
Hope you enjoy and I’ll be back soon with a couple simple sewing related tutorials!
Happy New Year!!
Tags: cream cheese, homemade cream cheese, how to make cream cheese
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