Homemade Whey and Cream Cheese

1. 1

   Line a strainer or colander with a kitchen towel and set over a large bowl.

2. 2

   Add the yogurt, cover with a plate and leave overnight.

3. 3

   In the morning, transfer the liquid whey that has dripped into the bowl into a glass jar.

4. 4

   To get the last bit of whey out of the yogurt, tie up the towel and suspend it from a spoon over a container.

5. 5

   After several hours you will have a nice firm cream cheese in the towel and a little bit more whey.

6. 6

   From 1 quart of yogurt you will get about 2 1/2 cups whey and 1 1/2 cups cream cheese.

7. 7

   Whey keeps very well in glass jars in the refrigerator for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.