Easy to Make Cream Cheese ~

Donna Farley

By
@shescalledkc

Have been making cream cheese from yogurt for years. Easy to do and if you use low fat yogurt only 7 calories per tablespoon. Makes a great spread, dip, use in recipes and will last as long the expiration date on the yogurt. Saves money, is healthier and tastes wonderful.


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Comments:

Prep:

5 Min

Method:

No-Cook or Other

Ingredients

1
yogurt- with no gelatin
pinch
salt - can omit i do not always use salt.

Directions Step-By-Step

1
What you need:
A colander or fine mesh strainer. Cheese cloth or muslin or coffee filters (the paper kind). I had some muslin squares I used that could be washed and kept in a plastic bag for the next use. Line colander or strainer with cheese cloth or filters or muslin. set in a bowl or pan to catch the whey that will drip, you want to keep the yogurt from sitting in the drippings.
2
Yogurt: Homemade plain is good or i buy organic plain with no additives. It is important to get one that has no gelatin or thickeners. The amount is up to you I get the large container when I buy Yogurt to use. Whole milk or low fat both work just as well.
3
Dump in yogurt sprinkle with a small pinch of salt if you want. Cover with a plate or cloth or some cover, you don't want anything falling in it will it is draining.
4
Place in the refrigerator for a few hours or over night or longer. You decide the thickness you want. The longer you leave it to drain the whey the thicker it gets. Then enjoy.
5
Will add some recipes for uses. Uses are as endless as your imagination. Make a spread with fruit.. put on a bagel and drizzle with honey.. add chives... add spices.. the ideas for use are endless... and the best part is if you use low fat it is 7 calories a tablespoon.. can't beat that...
6
I purchased a yogurt cheese maker on line so adding the picture. Just be sure to check around for the best price i paid around $15.

About this Recipe

Main Ingredient: Dairy
Regional Style: Irish
Other Tags: Quick & Easy, Healthy