Yogurt Cream Cheese
 
Prep time
Cook time
Total time
 
Cream cheese is so rich and wonderful I just can't get enough. This homemade yogurt cream cheese is a guilt free recipe you'll make time and time again.
Author:
Serves: 1 large jar
Ingredients
  • 12-16 ounces fresh yogurt of your choice (I use homemade [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]from this recipe)
You will need:
  • [/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]Cheesecloth
  • Strainer
  • Large Jar, pitcher or deep bowl
  • Kitchen twine
Instructions
  1. Layer 3 pieces of cheesecloth in a strainer. Set the strainer in a deep plate, and spoon your yogurt onto the cloth. The plate will catch the liquid as it starts to drip out.
  2. Fold the cloth around the cheese, and tightly tie it at the top to form a ball. Tie this ball to a long spoon, and hang it in a large jar, pitcher or deep bowl. Place the whole thing in your fridge, and leave it for 24 hours.
  3. Line a small container of your choice with several layers of cheesecloth. Press the cheese into the container, folding the top of the cloth over the cheese. Place plastic wrap on top of the cloth, then cut a circle of cardboard to rest on top of the cheese. Place a heavy object (I use a canning jar filled with water) on top of the cardboard, and return to the fridge for 2-3 days.
  4. Carefully un-mold the cheese, turning it onto a serving plate and removing the cloth. Serve plain, or with a topping (like roasted garlic and chives, or drizzle with honey and sprinkle with crushed pistachios and serve with apples as a dessert).
Recipe by Thank Your Body at https://www.thankyourbody.com/recipe-yogurt-cream-cheese/