It has been almost 2 weeks since I last used the microwave…
I will say that is one way to ensure non-usage when it takes longer to clean it out than to cook food – lol.
The recipe I am going to share is from my new cookbook “Nourishing Traditions” I modified the recipe because it makes a TON. I only wanted to try it not make a quart of cream cheese so cut the recipe.
- 1/2 Container of Plain Yogurt
- Kitchen Towel
- Wooden spoon
- Pitcher or container
Place strainer over bowl. Lay the kitchen towel in strainer, scoop in yogurt. Allow to drain for 30-45 minutes. Take wooden spoon and tie the kitchen towel (with yogurt) to the spoon. Move it to the pitcher or container and allow to drain completely (about 7-8 hours) you can leave it out I put mine in the fridge overnight because it has been so humid. Once it has drained completely remove the cream cheese from the towel and place into a container. Serve or refrigerate. The liquid that remains save (it is whey) you can add it to soaking beans or rice to enhance your probiotics in your body.
I will admit I am a cream cheese snob, so I was very skeptical that this would one work and two taste good. I was wrong on BOTH counts. This is fantastic and now I wish I would have made the quart opposed to the cup batch I made. I really want to experiment with vegetable cream cheese or even try making a cheese cake with this I am pretty sure it would be fantastic!