Family friendly recipes and real life adventures by a mom/nutritionist

Simple Cream Cheese

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!

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