Saturday, April 7, 2012

Cooking from Scratch: DIY Cream Cheese

This recipe isn't exactly from scratch but a much healthier version of store-bought cream cheese.  I posted the recipe over at Back to the Basics and I really enjoyed the outcome.  One of my readers suggested adding herbs.  YUM!

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!

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