Little did I know that cream cheese was made by simply salting plain yogurt. Very happy however I am to tell you that making your own cream cheese is easier than making the yogurt itself. Depending upon how much salt you want in your diet you simply add 1/2 to 1 teaspoon of salt to a pint of yogurt. As I eat miso soup each day which is high in salt, I only add 1/2 of a teaspoon.
- 1 pint yogurt
- 1/2 to 1 teaspoon salt
Mix the salt into your pint of yogurt thoroughly. Line a strainer with damp fine cheesecloth, place your pint of yogurt mixture into it, over an earthenware or glass bowl, place back into the refrigerator and allow the yogurt to drain overnight. This will allow the whey in the yogurt to drain. Reserve this whey and use it in other recipes or feed it to your pets.
The remaining soft curd is your cream cheese, shape it as you like and use as you would normally use cream cheese.