1. After making a great batch of yummy homemade yogurt in a slow cooker, take about 2 cups of yogurt and place in a colander lined with cheese cloth.
2. Let this drain for about 30 min. At this point you have Greek yogurt. Scrape the bottom of the cheese cloth to get up the curd on the bottom and mix it until it is smooth.
3. Leave the cheese cloth lined colander with the yogurt inside preferably in the fridge for about 8 – 12 hours.
4. I like really thick cream cheese, so I let it sit for 12. I tried to show you how thick it comes out by holding the spoon upside down in the picture. Then tada you have cream cheese. If you start with 2 cups you will end up with a little over a cup of cream cheese, which is one block that you normally purchase at the store.
If you were like me, I never knew cream cheese came from yogurt. I never thought I could learn how to make cream cheese. This homemade version is a little more tangy than what you are used to eating. Let this rest for about a week or so in the fridge to let some of the tangy taste fade. Mine will last for several weeks in the fridge without any issues. I haven’t had any go bad yet. I use organic milk which has a longer shelf life than normal milk, so I am sure if this is why the cream cheese lasts longer. I try not to keep it past the organic milks expiration date.
This homemade cream cheese tastes great with anything you would like to make with cream cheese, but you have to wait and not eat it right away. I am going to try to make my ultimate cheese pie using this cream cheese to see if it will taste better than store bought cream cheese. You can also try Lime and Strawberry Cheesecake Smoothies. Are you excited now that you know how to make cream cheese? I know I was. What do you plan on doing with your homemade cream cheese?
Source: How to Nake Cream Cheese
