Sustainable Cooking Cooking class taught by Sharon New-Bauckman. In that class I learned the MOST SIMPLE thing to do....make cream cheese from yogurt. It truly is fun to make (and soooo simple) and the possibilites are endless on what you can add to the final product. In a choice between sweet or savory I usually, always, pick savory so my add-ins include garlic, chopped green onions, and some sea salt. Sharon added a touch of pure maple syrup to the class version of cream cheese too.I didn't have to think too hard about this Wednesday's submission. In fact, this one was in the storage tanks to pull out for just this occasion. A few weeks ago I attended a
Basically, all one has to do is get a good quality NON-LOWFAT (yes in bold letters I'm emphasizing) plain yogurt. What was used in Sharon's class and what I use, because that's what's stocked at the store where I work, is Seven Stars plain yogurt. Depending on how much cream cheese you want (lots or not-so lots) and how big your seive is depends on how much yogurt you dump into the seive for the final product. I usually dump about half the 32 oz. container into the seive. Sharon also said that you can experiment and use other flavored yogurt for the cream cheese. Seven Stars offers Maple and Vanilla yogurt as well. Just rememeber to always use the full fat versions.
A: A medium to large mesh seive.
B. A large bowl to place under the seive and to catch the whey.
D. Yogurt of your choice.
Place the seive over the large bowl and line with the cheesecloth. Dump the yogurt in the cheesecloth lined seive (I slightly cover) and wait about 24 hours. Well, that's what I wait because I want a thicker result but anywhere between 12-24 hours per Kelly the Kitchen Kop.