Cream Cheese and Whey

Here’s what you need:

-Plain yogurt (I use whole milk yogurt, the amount you want to use doesn’t matter)
-a bowl (large enough for strainer to rest on)
-a clean dishtowel (not terrycloth, something smooth like a floursack towel)
-a sieve or strainer

1. Place the strainer over the bowl.
2. Line the strainer with the clean dishtowel.
3. Dump the yogurt in the strainer.
4. Cover the bowl with another towel and let it sit until all the whey has drained. Be sure that the strainer is not sitting in the whey. I usually let it sit out overnight.

5. When there isn’t any more whey dripping, your cream cheese is done. Scoop it out with a rubber spatula and place in a container. Add sea salt to taste. This will keep in the fridge for about a week
7. Place the whey in a jar and keep in the fridge. The whey will keep for about a month.

7 Responses to “Cream Cheese and Whey”

  1. […] Click here for the cream cheese recipe. […]

  2. […] Click here for the cream cheese recipe. […]

  3. […] the previous post, you should have the whey. If you didn’t make the cream cheese, go do that now (click here for the recipe). I’ve seen recipes that substitute more salt for whey, but I think it makes the kimchi too salty, […]

  4. […] 3 cups of chopped papaya (you can substitute mango) 1/4 cup of chopped onion 1/2 cup of lime juice 1 Tablespoon of fresh grated ginger a handful of fresh chopped cilantro (about 1/4 cup; you can also add fresh mint) 1 teaspoon of salt 1/4 cup of chopped jalapeno 1/4 cup of chopped roasted red pepper (or regular red pepper) 2 Tablespoons of sugar 1/4 cup of whey […]

  5. […] 1 tablespoon of turmeric (optional) 1 tablespoon of ground flax seed (optional) 1-2 tablespoons of whey […]

  6. […] to make your our cream cheese? Go to Cream Cheese and Whey. 0 I like […]

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