Tasty Tuesday – Homemade Cream Cheese

It has been almost 2 weeks since I last used the microwave…

My microwave is being used for storage (grandma is visiting – Booga asked for donuts and he got some – lol)

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
  • Strainer
  • Bowl
  • 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.

Cream Cheese

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!

 

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