A Whisper of Creamy Purity
Thick strained yogurt transformed into lush cream cheese, gently salted and left to drip over days — a simple ritual yielding velvety richness perfect for your breakfast or snacks.
Ingredients:
- 1 kg yogurt (I used 2% strained yogurt)
- 1 tablespoon of salt (level)
Instructions:
- Prepare the Cheesecloth:
Line a bowl with a cheesecloth and set it aside. - Mix Yogurt and Salt:
In another bowl, combine the yogurt and salt, stirring well until the salt dissolves completely. - Strain the Yogurt:
Pour the yogurt mixture into the prepared cheesecloth. Gather the four corners of the cheesecloth and tie a knot to form a pouch. - Set Up for Draining:
Pass a wooden spoon through the knot and balance it over a pot, ensuring the pouch hangs freely and doesn’t touch the bottom. Place the pot in the refrigerator for 2–3 days to allow all the liquid to drain out. - Enjoy or Store:
Once ready, transfer the creamy cheese to a bowl and enjoy immediately. If you’d like to store it for longer (over a week), shape it into walnut-sized balls, place them in a jar, and cover with olive oil.
Pure Taste, Minimal Ingredients
With just yogurt, salt, and time, this recipe highlights the charm of few yet high-quality ingredients for deeply satisfying flavor.
Versatile Spread for Many Moments
Spread it on warm toast, offer with crackers, or blend with herbs for dips — this cream cheese fits sweet, savory, casual, or elegant scenarios.
A Taste of Simplicity
This homemade yogurt cream cheese is a perfect blend of simplicity and richness. Spread it on bread, pair it with crackers, or enhance it with your favorite herbs and spices. Every bite feels like a touch of wholesome goodness made with love!
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