Homemade Yogurt Cream Cheese

Hello! If you saw yesterday that I made Strawberry Probiotic Lemonade and in order to collect the probiotic fluid you have to separate it inside a double layer of cheesecloth. So what do you do with the solid mass that's left over?

I had mentioned this project to my mom and she said she read in Chico's Organic Gardening and Natural Living, that you could make cheese from the left over yogurt. 

Amazing! I'm ordering that book! Especially because it's only a penny being about 50 years old and whatnot. 

Did you see that beard on the cover of the book? Am I the only one who wants to find Chico and start a band a la Edward Sharpe & The Magnetic Zeros?

If you haven't separated your fluid check out the lemonade link above. It's really a breeze. 

So, once your whey has drained out, the rest should look like this...

Here's what you'll need:

  • Two layers of cheesecloth 
  • Remaining yogurt cheese
  • A bowl with a tight fitting lid
  • 1 tablespoon of sea salt 
  • Herbs - optional, I used six basil leaves

Directions:

  • With a spoon mix in salt and herbs to the yogurt cheese. 
  • Line a bowl with two layers of cheesecloth and place yogurt cheese inside to cure for two days. Make sure to fold the cheesecloth to cover the entire cheese. 
  • I placed a lid slightly smaller than my bowl on top of the cheese to add a little pressure. You can get creative in your kitchen to see what fits to expel the most moisture and encourage "aging."
  • After two days you can unfold your cheesecloth and your Homemade Yogurt Cream Cheese is ready to eat!

You can smooth over the edges if you want to. I like the patterned look left by the cheesecloth. 

It really tastes like cream cheese, and spreads like it too!