Making your own cream cheese is a simple and easy activity. We like to use fresh organic yogurt purchased from our local health food store or some that we made ourselves. Here’s how to do it.
Materials:
- yogurt
- cheesecloth
- mesh strainer
- basin
1. Place the cheesecloth into the mesh strainer ensuring there the milk solids and yogurt chunks cannot pass through. We find a wide-diameter strainer works best along with a large mixing bowl.
2. Pour the yogurt into the cheesecloth allowing the excess liquid (whey) to drip through to your basin.
3. Leave overnight or for several hours until no more liquid drips through. The liquid whey will drip through and the cream cheese will be the solids left over in the strainer/cheesecloth
4. Store cream cheese and whey in airtight containers in the fridge. You’ll now have fresh cream cheese in your cheesecloth and liquid whey in the basin. Store both in airtight containers in the fridge.
Cream cheese can be used exactly like store bought versions. Feel free to mix in fresh herbs for a custom blend. You’ll find it has a bit more tangy than commercial versions. Use within 2 weeks for maximum freshness.
Whey can be used for a variety of fermentation projects such as sauerkraut, pickles, and non-alcoholic lacto-fermented soda. It is also a great substitute for water in baked goods. The whey adds probiotics and beneficial bacteria as well as loads of flavour.
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