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.
1What 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.
2Yogurt: 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.
3Dump 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.
4Place 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.
5Will 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...
6I 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.