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:
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!