I found a wonderful recipe for Live-Cultured Cream Cheese over at Little City Farm. If I ever get back to eating dairy again (now that I'm finished with the detox) I'll be making this little gem for sure!
Live Cultured Cream Cheese
You will need:
2 cups live cultured yogurt
several layers of cheesecloth and one elastic band
wooden stick (e.g. a chopstick)
large pitcher or measuring cup
1) Pour the yogurt through the cheesecloth, into the large pitcher/measuring cup. Secure the cheesecloth with the elastic band to hold it in place while the whey from the yogurt continues to drip through.
2) After about 2 hours (or when the yogurt stops dripping), wrap the cheesecloth tightly around the "ball" of yogurt and secure with elastic. Hang this from the chopstick over top of the pitcher.
3) After 24 hours you will have nice firm live cultured cream cheese that you can scrape out of the cheesecloth, plus about a cup of whey in your pitcher. Use the whey in smoothies, baking, etc.
This would be great on homemade whole wheat bread!
2 comments:
Oh, I love yogurt cheese!
Sometimes I add herbs for a savory veggie dip (or on crackers), or some times will add some fruit---goes great on bagels.
Yum!
Thank you for linking up at the Carnival of Home Preserving! Hope to see you next week.
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