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PROBIOTIC CREAM CHEESE DRIPPED FROM HOMEMADE 24 HOUR YOGURT

Posted on September 25 2016

How could something that tastes so naughty possibly be good for you? Could this be true? It can, but it must be homemade, of course!

Do you feel seriously indulgent if you eat cream cheese? Especially sweetened, laden on a cake or made into dessert! Well, you needn't when it's cream cheese (otherwise known as 'curd' or 'labne') dripped from homemade 24 hour yoghurt.

You might be surprised to hear, cream cheese is actually a sinch to make at home. No special equipment is required! And it has one ingredient, homemade yoghurt.

Like many traditional food preparation techniques, cream cheese takes some forward planning. It requires a minimum 6-8 hours to drip. Overnight is perfect. When the water content (whey) is dripped out of yoghurt you are left with cultured, creamy, white, delicious cheese.

If you want a soft, spreadable consistency, keep the drip at the shorter end. The longer you leave it the drier it becomes. After 24 hours the cheese will be quite crumbly. Creamy, spreadable or crumbly, it is brimming with health-giving probiotic goodness.

Any plain Greek yoghurt can be dripped! However making cream cheese from homemade yoghurt is a ‘show-off’ treat that exceeds any store bought variety. No, supermarket cream cheese will have probiotic goodness that matches the homemade kind. It’s sure to impress your taste buds, your gut and friends alike.

Don’t discard the whey. 
There are many uses for whey in a healing kitchen, so don’t throw it out. Pour it into a jar and store in the fridge.

INGREDIENTS

2 cups of 24 hour yoghurt

YOU ALSO NEED:

  • Cheese cloth, muslin, or nut milk bag
  • A wooden spoon
  • Large (deep) jar or jug
  • A Thick rubber band
  • Glass jar with air tight lid (for storing the whey)

DIRECTIONS

1.  Spread your cloth on a clean surface or over a dinner plate (to catch the escaping whey) and spoon the yoghurt onto the centre of the cloth.

2.  Draw up the four corners of the cloth and gently scrunch together to form a pouch. Whey may begin to drip through immediately. Do not squeeze as this blocks the cloth and slows down the natural separation and drip process.

3.  Use a rubber band to tie the cloth approx. 8 cm above the yoghurt line.

4.  Push the wooden spoon through the rubber band knot and place it across the jug like a rafter, allowing the yoghurt pouch to hang down from it inside the jug. Make sure the bundle isn’t hanging down to far – you want it clear of the whey that will collect at the bottom.

5.  When it has stopped dripping you can unravel your bundle and place the cheese in an airtight container in the fridge. It’s ready to eat as is or it can be transformed into some other culinary fancy. The possibilities are endless.

In the refrigerator cream cheese keeps for about 1 month and whey for up to 6 months.

Cream Cheese recipes coming soon!

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