Home Gluten Free Recipes No Waste Homemade Cream Cheese

No Waste Homemade Cream Cheese

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What could be any better than homemade cream cheese.  The fact that it only takes 1 ingredient, is ready in next to no time and there’s no waste.

Homemade cream cheese lasts maybe an hour in our house as everyone loves it.

Here’s what you need:

Coconut Oil Post - Cream Cheese Ingredients

A bowl or jug, wooden skewer or spoon, a large piece of muslin or cheesecloth, a strainer (optional) and a tub of good quality, full fat yoghurt preferably organic.

Here’s what to do:

Coconut Oil Post - Cream Cheese Setup

Empty yoghurt into cheesecloth inside strainer.

Next you will need to gather cheesecloth up around the yoghurt in order for the whey to drip out.

Coconut Oil Post - Whey Separation

Tie cheesecloth and knot quite firmly around wooden skewer and hang over bowl or jug. I used a glass jug as my bowl was not deep enough.

While it’s hanging all the whey will separate from the yoghurt. This takes about 12-24 hours.

The finished product!

Coconut-oil-post-homemade-cream-cheese

Store the cheese in an air tight container in the fridge for no longer than a week. The whey can also be stored in a glass jar or container in the fridge ready or when you want to ferment some vegetables!

At first you might think that it’s too sour but after a few mouthfuls I guarantee you will be won over.  My kids were!What is so great about this cream cheese is the taste and the texture – it’s so creamy. Not to mention that it has no gums, numbers or additives like the shop bought ones.

No Waste Homemade Cream Cheese

I mentioned that there’s no waste to this cream cheese, so don’t throw the whey out.  The whey is perfect to ferment vegies and for making pickles and has many nutritional benefits.

  • It’s full of minerals and probiotics making it a great digestive aid.
  • Store it in the freezer or the fridge to use for fermenting.
  • Use it to soak grains with.
  • Add to smoothies or juices.
  • Some say you can even dab it on pimples.

Let me know if you try this recipe and what you do with it.

Here’s some tips:

  • Use as a dip with vegie sticks and crackers or spread onto toast.
  • Change the flavour by adding:
  • Finely chopped spanish onion and a dash of sea salt.
  • Finely chopped chilli and crushed garlic and a dash of olive oil.
  • Mix through some home made pesto.
  • Serve with meat, chicken or fish as an alternative to mayonaise.
  • Serve with fruit as a dessert or snack.

Enjoy!

 

Kerry Wennerstenhttps://coconutoilpost.com
Homeschooling Mum of 2 and passionate about all things relating to Healthy Living. I have lived with gut disorders since a very young age and applied many remedies and therapies in order to seek recovery and good health. Along the way I discovered Coconut Oil, fermented foods and good fats and totally amazed at how these foods have transformed my health.

2 COMMENTS

  1. HI

    when making this cream cheese, do I have to leave it in the fridge for the 24 hours or should I leave it out?

    Thanks
    Susan

    • Hi Susan,
      You leave it out of the fridge until the 24hours are up. Meaning that all the whey should have dripped out by then and the cheese will be set in the muslin. Take the cheese out of the muslin and store in a container in the fridge. The whey can also be stored in a jar in the fridge in case you want to make fermented vegetables with it.
      Hope that helps. Kerry

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