Making cream cheese is easy! And cultured cream cheese is much better for your digestive system than regular cream cheese. However, if you are used to eating regular cream cheese, this version will taste a little different, think tangy, like yogurt. It goes well on bagels and most things that you would use cream cheese for that aren't desserts. (Unless you need a little tangy in your dessert!)
What you need:
- Yogurt
Take a piece of cheese cloth(you can get this at most retail stores) and get it wet. Drape it over a large container.
Push the cheesecloth down with you fist so it forms a bowl in the container.
Pour yogurt into the bowl you made in the cheesecloth. You will have to hold the cheesecloth around the edges so it doesn't slip into the container. I used some of my homemade yogurt.
Hold up the ends of the cheesecloth and wrap it around a large spoon so it will hang into the container. Let it sit here on the countertop and drip until the whey stops dripping out(about 12 hours)
That's it! Store this in the fridge. Enjoy!
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{ 3 comments… read them below or add one }
Sounds easy enough, quick question. Do I need to refrigerate during the12 hours or so as the whey is draining? Or is it left out on the counter the 12 hours,then refrigerated when ready for use?
You leave it out on the counter, if you keep it in the fridge the why won’t drip off and it will just stay like yogurt.
When I make yogurt I have let the moisture drip off similar to how you described, but I was told the end result is greek-style yogurt. What makes it cream cheese as opposed to greek yogurt? Do you use the drippings from the yogurt for anything else? We refrigerate it or freeze it in ice cube trays and use it in fruit smoothies instead of yogurt; it is very nice.