This is probably not a true cream cheese by technical definition, but you’d never know. It’s light, creamy and simply delicious. The best part is how absolutely simple it is to make – gravity does most of the work.
Plain cream cheese is a great base for any flavour you want. You are only limited by your imagination. Try it with some herbs from the garden and a pinch of sea salt (chives would be a fantastic addition), or maybe a little cinnamon and honey. Your bagels will thank you!
Adapted from Nourishing Traditions by Sally Fallon.
This recipe makes 1 cup of cream cheese and 1 cup of whey. There are many uses for whey, such as: adding beneficial bacteria to other recipes, fermenting and preserving vegetables, and as an addition to homemade condiments such as mayonnaise.
2 cups of good quality, plain yogurt (such as Saugeen Country).
Make sure to look for a yogurt that is free of fillers, sweeteners and thickeners. The only ingredients listed on the yogurt container should be: milk and bacterial cultures.
Line a large strainer with cheesecloth or a clean tea towel.
Place strainer over a large bowl.
Pour the yogurt into the lined strainer and let the liquid drip into the bowl for a few minutes (this is the whey).
Tie the tea towel or cheese cloth to the handle of a wooden spoon and suspend it over the bowl so that the whey can continue to drip. I usually use the bowl of my mixer to suspend the wooden spoon – not fancy but effective!
Once the whey stops dripping, your cream cheese is ready.
Store the cream cheese in a covered container in the refrigerator. It should keep well for up to a month, but most likely it’ll be eaten long before then!
The whey will keep in a covered glass container in the refrigerator for several months.
It doesn’t get a whole lot easier or yummier than that!