Ingredients
- 1 kg tub of full-fat organic plain yoghurt.
Directions
- 1. Pour the whole tub of yoghurt onto a large handkerchief sized square of cheesecloth or muslin. Bunch the ends like you’re tying a sack and secure with an elastic band or string.
2. Suspend the bag over a large bowl - Sarah attaches hers to a wooden spoon placed across a bowl, while others hang theirs from a cupboard doorknob or a chandelier! You’re going to be straining out the whey, leaving a beautifully creamy curd in the sack.
3. Drain for 12-24 hours, at room temperature. Store the cream cheese in the fridge for up to 1 month.
Note
- Keep the whey (it will keep in the fridge for 3 months or you can store it in batches in the freezer) for fermenting vegetables or making mayonnaise.
Ingredients
- 1 kg tub of full-fat organic plain yoghurt.
Directions
- 1. Pour the whole tub of yoghurt onto a large handkerchief sized square of cheesecloth or muslin. Bunch the ends like you’re tying a sack and secure with an elastic band or string.
2. Suspend the bag over a large bowl - Sarah attaches hers to a wooden spoon placed across a bowl, while others hang theirs from a cupboard doorknob or a chandelier! You’re going to be straining out the whey, leaving a beautifully creamy curd in the sack.
3. Drain for 12-24 hours, at room temperature. Store the cream cheese in the fridge for up to 1 month.
Note
- Keep the whey (it will keep in the fridge for 3 months or you can store it in batches in the freezer) for fermenting vegetables or making mayonnaise.