How to Make Cream Cheese





Introduction: How to Make Cream Cheese

Making cream cheese is much easier than you think!

This is an adaptation of the cream cheese recipe from Sally Fallon's Nourishing Traditions. Using this method, you get wonderful cream cheese and whey, which can be used to make sauerkraut, ginger ale, or many other lacto-fermented foods.

It couldn't be easier: Put plain yogurt in a dish towel or cheese cloth and let the whey drip out overnight. I tied my dish towel together with rubber bands, and suspended it from a cabinet knob over a pitcher. Once the cream cheese and whey are separated, scrape the cream cheese out of the cloth with a spatula, and salt it to to taste. Refrigerated whey will last for months. In the images, I used goat milk yogurt and red Alaea Hawaiian sea salt, which makes the cream cheese slightly pink. Cow's milk and plain salt will both work just fine.

Homemade cream cheese is one of my favorite things to bring to brunches or dinner parties. Everyone is so amazed that I make my own cream cheese, and the flavor is much stronger and more "real" than processed cream cheese; Sally Fallon writes, "The cream cheese is far superior to the commercial variety, which is produced by putting milk under high pressure and not by the beneficial action of lactic-acid-producing bacteria."



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    This isnt making cream cheese. When you strain the whey from yogurt you have greek yogurt not cream cheese.

    Depends on how long you hang it. Shorter time is a greek yogurt. Let more of the whey out it gets even thicker and is cream cheese.

    Hi, I'm new here and our teacher assigned us to do this activity but I was wondering why you need to tie it up . (?)

    I have used cloth bandages. I didn't have any other cloth that would work. And then I remembered we had a bunch of bandages still in the box. Layered them in the strainer, worked great.

    I've done this with smaller batches using paper coffee filters instead of cheese cloth. I suspect the "cheese" also comes out/off more easily. At least 98% of mine simply slips out of the filter(s). [I use about one per cup of yogurt.]

    BTW, I also make a scrumptious tart/torte filling/topping using this and adding berry puree, sugar (as needed) and vanilla extract. I mix it all together and do the rest as if it were yogurt alone. It takes the same time (1-2 days, depending on desired thickness) and is soooooo easy! I then slap it on a sponge cake round, top with fresh berries, and Voila! You have a delicious, EASY, cheap, SEMI-HEALTHY dessert that also looks beautiful!

    Silly me! I also should mention: If you follow my lead using sponge cake instead of some other base, it's best to generously brush the top surface of the cake with about 1/2 cup of (thinned) berry syrup. (First, poke lots of fork holes into the cake, so the syrup fully soaks in and is more evenly distributed.) You can do this right before topping the cake with the "cream cheese" mixture, then let it all sit in the fridge for at least one day, so the syrup soaks in well and the topping "marries" with the cake beneath. I add fresh berries on top the same day I'll be serving it, for total freshness.

    ok how do i make yogurt?