"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Cream Cheese

By Sarah Wilson

  • 5 servings
  • Prep - 24 hours
  • Total - 24 hours

 

Servings: 5
Preparation: 24 hours

Tags: , , , , , ,

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.