Cover the top of the funnel or strainer with plastic wrap and transfer everything to the refrigerator. I love when I make things and they turn out tasty the first time! Scoop or pour the yogurt into the middle of the dishtowel. By signing up, you will allow us to communicate via email, but I will not share your email with a third party. Line a strainer or funnel with a double thickness of cheesecloth or a single coffee filter and place it over a container to catch the liquid. There is another one called cereal cream (10%cream)…heavier than milk (3.25 cream) I did use it to make yogurt…but I think it was closer to a cheese and very firm. No skin should form on the milk at this temperature. Then after the yogurt has been strained, I add vanilla extract and blue agave syrup to sweeten it (however, this time, the yogurt was barely tart at all..). The result could potentially be quite good. I used about half of a 32 ounce container. You are welcome, Krissie, and I hope it tastes every bit as good as you remember! Enjoy with olives and/or fresh pita bread. I always use whole milk, and this time I decided that there was no need for me to scald the milk first only to let it cool down enough to add the “starter” without killing the cultures. I’m stumped! I drank skim milk growing up so whole milk seemed so full of, well, fat. The worst case scenario is that it’s not quite as thick as regular cream cheese…but it’s close! Option 1: Using a Cream Cheese Starter Culture. If you strain yogurt for an hour or so, you’ll get Greek yogurt. You can cool it faster in a sink of cold water. I found out it was the casein that bothered me and learned that there are two types of milk protein, A1 and A2. If using a colander, line it with a piece soft cotton fabric (I like to use an old, thin–clean!–t-shirt that I’ve cut into a rag; seven or eight layers of cheesecloth may be used instead). It didn’t take me long (my 2nd or 3rd bite) before I realized that it tasted EXACTLY like strawberry cheesecake without the crust. The Signature Power of Cheese With hundreds of kinds of cheese available in the world, milk’s leap to immortality is also capable of helping a recipe make the leap from generic to signature. What kind of recipe is it? I just discovered Labneh and love it. Plus, it offers a healthy dose of calcium and protein. We suggest making a huge batch, and then marinating half of it in olive oil like food blogger Hungry Couple did. : ). The amount of liquid lost in the process–and, ultimately, how thick the resulting cheese is–depends on how long the yogurt drains. Turns out most cow’s milk is A1 (from Holstein cows) but some breeds of cows and all goats give A2. I am on my 8th batch of making my own yogurt, so I am still in the experimental stage. My subsequent batches had very clear whey (BTW excellent info about the usefulness and the nutritional value of the whey… I won’t be throwing it down the drain anymore. For flavor, I always add a vanilla bean as the milk is heating. It’s quite nutritious. Can you use coconut Yoso unsweetened yogurt, I am allergic to dairy and I love the idea of creamy cheese frosting but can no longer have cow’s milk because of the casein (protein). I would experiment by replacing part of the cream cheese in a cheesecake, but be more adventurous when using in muffins, quick breads, etc. Any assistance would be greatly appreciated. Scoop the remaining "cream cheese" into sealed rubbermaid type containers and refrigerate until ready for use. Pour into the cheesecloth lined strainer. When starting with Greek yogurt, less liquid will drain out as some of the whey has already been removed. Ann, I ADORE your blog; I’ve told you before that your ideas are healthy AND delicious! Make sure that your refrigerator is free of any funky smells before you begin as the greek yogurt will absorb those smells to develop a funky taste, if you do not take this step. One 32 oz. Make an herbed cheese by mixing in fresh or dried herbs, minced garlic, pepper flakes, etc. I’m finding it difficult to believe that the ONLY difference is how long you strain it, because, I strained my previous batches MUCH longer than this one, and they were still “yogurt.” So, the yogurt cream cheese that I accidentally made is VERY good, but it am not at all sure how to recreate it on purpose. Nothing is as easy as an Easy Peasy Simple Cream Cheese made from Yogurt. After making a great batch of yummy homemade yogurt in a slow cooker, take about 2 cups of yogurt and place in a colander lined with cheese cloth. If you have a fine-mesh sieve, there is no need to line it with cloth as is necessary with a colander. I had a bite and it was very tasty, but it was also too thick and too dry for even Greek-style yogurt. I just assumed that the how-to vids I watched always scalded the milk in order to pasteurize it as they were using fresh, raw milk. But for the sake of easy substitutions, this is just a handy recipe to have in your kitchen tool box. With a spoon or spatula, … My decision not to scald the milk was based first on laziness because I didn’t want to deal with the skin or the scrubbing of my big pot. For years, I never actually bought whole milk yogurt. For sure, I still buy sour cream and cream cheese on occasion. Because most of the lactose-containing whey is strained out in this process–and the result is more of the protein component, or casein–your son might find that he can eat this with less distress compared to many other dairy products…at least I hope so. Cover the pot and leave the mixture to culture for 12 hours at approximately 72° - 77°F. Gather the ingredients. Heat definitely affects the growth of the bacteria which ultimately creates the yogurt. It seems like a lot of the yogurt just strained out because the whey was milky. If using non-fat or 2% yogurt, I like to add a bit of honey or maple syrup. You have to do ahead but it literally just sits for 8-12 hours in your fridge. Just start with a good, whole milk yogurt for the smoothest flavor…and enjoy! Start with good yogurt: Trader Joe’s Organic Plain Whole Milk Yogurt Perfect every time. If you wish to use the yogurt cheese in a savory recipe, you may stir 1 teaspoon of kosher salt into every three cups of yogurt prior to straining. Starting with a quart-size (32-ounce) container is ideal when making yogurt cheese. First I will say that I have not ventured into making yogurt yet－just converting yogurt into this variety of “cream cheese.” As you’ve found out, it’s a bit of a science experiment. So I just tipped it into a big bowl, covered it in plastic wrap, put in the fridge and forgot about it. I have a thin athletic teenager who I need to fill up with healthy calories. Allow yogurt to strain for 1 to 3 days in the fridge, or until liquid is no longer dripping out of the yogurt and it is thick. I hope this helps! Anyway, the earliest batches had milky whey instead of clear, so I now just assume that I didn’t let it sit and “do its thing” long enough. Place 4 layers of cheesecloth in colander set over a bowl. I will leave it in the fridge the rest of the day to see if it will thicken up some more. The longer the yogurt strains, the thicker it will become. Once the balls are firm and slightly dried out, place them in an airtight jar and cover with olive oil. I haven’t tried with nondairy yogurt, Debbi, but I would definitely give it a go. Flavor: Unwrap cloth and scoop cheese into a bowl. Then roll a tablespoon at a time into smooth, round balls, and chill until firm. Here is a recipe calculator that you may find helpful: https://www.verywell.com/recipe-nutrition-analyzer-4129594. I love to experiment so I researched and found this neat and SO EASY way so I will definately do this. It has more protein and less fat. plain yogurt should make about 2 cups of cream cheese. Getting fresh whey is one of the perks of learning how to make cream cheese… Line the strainer with a fine mesh nylon straining bag (or 2 layers of cheesecloth.) I add about 6 oz of yogurt (with live cultures) as a starter for 1 gallon of milk once the milk as cooled as well as 1/2 cup of powdered milk. And, to my great delight, DIY cream cheese takes only five minutes to prepare. What a terrific comment, Trudy…thank you! The process is super simple. I just asked him if he would like me to try your cream cheese recipe. Add your yogurt. This recipe yields 1 cup (8oz) of Homemade Cream Cheese, so check your cheesecake recipe and see how much Cream Cheese you need and then multiply. To make yogurt cheese: Follow this exact same method, substituting the quart of cultured cream with a quart of yogurt (homemade yogurt or store bought) instead. Place in the refrigerator, and let the yogurt drain overnight or at least 8 to 12 hours. Plus no additives! Feel free to email me through the contact page of this site if you have lingering questions. This Greek yogurt cream cheese filling is a great way to slim-down your favorite treat. Upon eating a bite of it plain, it tasted just like sweet cream cheese. He should be fine because I’ll make it with my homemade Lactaid yogurt. Your email address will not be published. Use as much as you want, there isn’t really a measurement here, but a good rule of thumb is to allow one cup of yogurt to produce one-third cup of yogurt cheese. Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Greek yogurt may be used; less liquid will drain out). So. Which leaves only the temperature difference to end up with “cheese” instead of yogurt… I would greatly appreciate your take on this. If you use it in stovetop cooking (I’ve used a whole milk version in a creamy tomato sauce), just be sure to stir it in at the end so that it doesn’t break. To make the magic happen just let the Greek yogurt sit in the cheesecloth for a few hours and voila, cheese. (Perfect to make the night before and have for breakfast in the a.m.) You could try the vanilla yogurt instead of plain, if you'd like a bit smoother in flavor. First, set a strainer on a deep plate and lay out three layers of cheese cloth in a strainer. Make sure the bottom of the strainer doesn’t touch the liquid in the bowl as it drains out. But I did not strain it long at all… As I said before, my previous batches were strained MUCH longer, of this I am certain. It’s simply yogurt that has been thickened into a soft, cream cheese-like consistency…and it’s delightful on your morning bagel or in recipes calling for cream cheese or sour cream. Add the yogurt and let drain overnight in the refrigerator. If I saw the recipe I might be able to offer a suggestion or substitution. The amount of yogurt lost in the “cheese making” process depends on how long you drain the yogurt. So now I’m completely stumped. Here are a bunch of ways to use the leftover whey. If you use cream cheese, even if you don’t want the whey, this process is the most frugal substitute for cream cheese you’ll ever find. That’s what happened when I made this cream cheese … (Why doesn’t cream cheese come with a probiotic statement like most yogurt brands do??) All rights reserved. Nothing! The next day when I made a bowl with fresh strawberries on top, I noticed that it was VERY thick after being chilled in the fridge. … The cup of water is to dilute the yogurt so that there won’t be hot spots as you heat the yogurt. Use is in place of traditional cream cheese icing to make pumpkin roll, carrot cake or other dessert. You may find it thick enough in less time than that. Thanks for your helpful comment. Gather up the ends and tie securely with the rubber band. add powdered sugar- start with the lesser amount and taste, adding more if you need it. Spoon the yogurt into the filter or cheesecloth. Scrambled Eggs with Smoked Salmon and Cream Cheese, The Fountain Avenue Kitchen – Folded Omelet for One with Lox, Shallot & Yogurt, Crispy Black Bean Pan Tacos — The Fountain Avenue Kitchen, https://www.verywell.com/recipe-nutrition-analyzer-4129594, (Slow Cooker) Chocolate Peanut Clusters with Sea Salt, Cannellini Tomato Soup… with Grilled Cheese Croutons or Dippers, 3 cups yogurt (I prefer Stonyfield Organic’s whole milk yogurt although non-fat or 2% will work. Hooray for goat yogurt! Cover greek yogurt with a coffee filter or cheese cloth (to prevent drying and texture issues). Hello : ) What’s to lose? You may cover with plastic wrap, but this is not critical. Scalding milk is not necessary when making yogurt unless you are using raw milk. Mix the powdered milk and starter into 1 cup of the cooled milk and whisk. Pasteurized milk does need to be heated first (180 degrees F) very briefly to get the yogurt to thicken properly. Pour yogurt into the lined strainer. Tie the cloth around the … Plus no additives! I have a recipe that calls for FRENCH YOGURT CREAM CHEESE…? Allow approximately twelve hours between when you make your "greek yogurt" and when you actually need it. The whey will drip through the cheesecloth into the plate or bowl. I am not quite sure HOW I did it… I just know that somehow, I inadvertently made cream cheese. Yogurt “cheese” really isn’t cheese at all. If you have a fine-mesh strainer, you may add the yogurt without lining it first. Then roll a tablespoon at a time into smooth, round balls, and chill until firm. The second reason was to save about 3 hours of time waiting for the milk to cool back down. Can this now be used in baking or cooking? When the yogurt has become a "cream cheese" texture, you are ready to remove it from the refrigerator. I usually take some and mix some chocolate syrup in it for a thick custard-like chocolate dessert. Place the strainer over another bowl to catch the liquid, and … Photos of yogurt cream cheese making process. Well, and yogurt too. Place the strainer or colander over a bowl or pot, and then scoop the yogurt into the strainer or cloth-lined colander. I like nylon bags … I’ve also used this in mashed potato casseroles, spread it on bagels, and in breakfast bowls with various combinations of seasonal fruits, quinoa, granola, etc. You can do overnite while you sleep. Thanks. Do you have the nutritional information for the whole milk version. It will appear to you that the whole process isn’t going to work, but here is where you wait and be patient, it really takes about 10 – 12 hours for the cream cheese … I process mine for 10 hrs, and, because I like Greek yogurt, I strain it for 1.5-2 hrs with a small amount of weight to help it strain faster. The numbers will change slightly upon straining. So there I was, stumped. Just like any other dairy product, it’s important to store the cream cheese … In this case, you’d also be losing a lot of the fat that the cream cheese normally provides, which would likely change the cheesecake. I did notice that a substantial amount of whey had collected, and also, I didn’t have to stir it around to keep straining it as the yogurt was very thick (the thickest I’ve made so far). Perhaps you could test with a small amount. You could give it a try. I like the end result to be really thick and typically let the yogurt drain for two days. Feel free to make this easy recipe in any proportion, depending on how much cheese you’d like in the end. For example, there will be more protein. Add two table spoons of vinegar (acetic acid) and a cup of water. If unsure how to do that, try using my fridge deodorizing tutorial. Copyright 2021, Fountain Avenue Kitchen. [Do not stir longer than 15 seconds.] But if you look at the nutritional comparison between sour cream or cream cheese and yogurt–even full fat yogurt–yogurt is still the winner by a mile. Unfortunately, he’s lactose intolerant so I make him yogurt from Lactaid milk for parfaits and smoothies. (Yum!) Anyway … I love the thick “Greek-style” yogurt, but, during my first several attempts, I think I may have started straining too early because a whole gallon of milk barely made a quart of yogurt and the results were not very thick. The small 8 oz. I am a diabetic and am trying to get a better handle on carb counts and would like to start using more yocheese in recipes to help me better manage my health. Begin by pouring the milk in a saucepan. When the yogurt has reached the desired level of thickness, remove it from the strainer and store in a jar or other airtight container in the refrigerator. If you strain yogurt overnight, you’ll get yogurt cheese. Place the 1.5kg (3.3 lbs) of commercial yogurt in a clean pot. Your email address will not be published. It was “ready” MUCH sooner than my previous attempts, and it strained more quickly as well. Thank you. The Fountain Avenue Kitchen https://fountainavenuekitchen.com/. Perhaps also I used more probiotic yogurt to start with… Instead of just 2 or 3 tablespoons to a gallon of milk, I used about half a pint. Once the balls are firm and slightly dried out, … This thickened yogurt can now replace cream cheese in almost any recipe. His response was “Of course! This latest batch, I did NOT scald the milk, and I did NOT warm the oven before I put the pot in there to do it’s thing. Line a mesh strainer with a flour sack towel, cheesecloth, or coffee filters. But with interest in meatless options and healthy sources of protein on the upswing, it pays to pay attention to cheese, yogurt, milk/cream, and other dairy products. Tips on how to avoid cracking in the top of your … I hope this helps! I know that using so much starter yogurt made the entire process much quicker than if I had used only 3 tablespoons. When I make yogurt cream cheese with whole milk yogurt, I don’t add a thing to it. DIRECTIONS beat yogurt, butter and cream cheese together until smooth and creamy. Here’s how to do it: In a large saucepan over medium heat, whisk together … I always have yogurt on hand–but often do not have sour cream or cream cheese–so this simple technique has saved me a trip to the grocery store on more than one occasion. Although I have used fat-free and 2% yogurt to make this creamy spread, I prefer whole milk yogurt for a smooth, fresh taste reminiscent of mascarpone. Make sure the base of the strainer fits comfortably inside and sits... ADD YOGURT: Open your Greek yogurt, pour out any of the liquid that has collected on top. You can really easily double or triple this recipe. I’m delighted you found this, too, and I think you will be thrilled with the outcome. It only sat maybe 4 or 5 hours AT THE MOST before it was obviously ready… the whey was clear and definitely separated from the yogurt… so in a VERY short while, the yogurt was definitely “done.” Then I strained it for only 2 hours max… the whey practically poured out because the yogurt part was so very thick. Yogurt cream cheese is delicious stuff. It seems that, somehow, it was the temperature of the milk that made the difference, because that is that ONLY thing that I did differently. Place inside refrigerator for approximately 12 hours allowing the excess whey to drop into the bottom of the. add vanilla for vanilla frosting or cinnamon for cinnamon frosting, also good plain. I also noticed it was VERY sweet. Pingback: The Fountain Avenue Kitchen – Folded Omelet for One with Lox, Shallot & Yogurt, Pingback: Crispy Black Bean Pan Tacos — The Fountain Avenue Kitchen. Good luck…and feel free to report back! Attach the rubber band to a knob or other fixture on one of your upper cabinets with the … I used a fat free plain Greek yogurt. I wonder, how long does it keep??). Yogurt cheese has the same consistency and almost the same flavor as cream cheese, but with power-packed probiotics for good digestion and more. Make Yogurt Cheese Balls (Labneh Makbus) by straining until the yogurt (mixed with 1 teaspoon salt per 3 cups of yogurt) is very thick. I think if you use a quick-read thermometer to track the temperature you will be able to hit upon the number that creates the outcome you’re looking for. Fun Genesis WordPress Theme by, Pretty Darn Cute Design, “How To Permanently De-stink Your Fridge”, Mom’s Favorite Cheeseball, Now Made With Greek Yogurt, Chipotle Ranch Dressing made with Greek Yogurt, Mom’s Famous Cheeseball Revisited, Now Made With Chobani Greek Yogurt, Free Printable Patriotic Word Search Game, The Best Family Budgeting Apps That Will Make Budgeting Easy, Nana Bessie’s Sausage Stuffing Recipe For Slow Cooker, Learn How to Keep Your House Clean with These Easy Tips, The Best Way To Clean & Condition Smooth Leather, 10 Ingredients You Need To Add To Your Natural Cleaning Supplies List, How To Deep Clean & Deodorize A Slow Cooker, DIY Homemade “Lemi Shine” Detergent Booster. Enjoy as extra-thick Greek yogurt mixed with fruit, a drizzle of maple syrup–or all by itself. Spoon the salted … I always eat cream cheese when it’s offered, despite the intestinal distress it will cause. 2. Cream together: To the bowl of a stand mixer, or use a mixing bowl for using an electric hand mixer – add the softened cream cheese, softened butter, and room temp Greek yogurt.Mix on … Allow approximately twelve hours between when you make your "greek yogurt" and when you actually need it. Hi Patricia, I’m guessing the recipe is referring to fromage blanc, a creamy soft cheese, or creme fraiche. Make Yogurt Cheese Balls (Labneh Makbus) by straining until the yogurt (mixed with 1 teaspoon salt per 3 cups of yogurt) is very thick. We tend to hear more about lactose, but some people are more sensitive to the protein casein. Heat the milk, slowly, to 86°F. I’ve never frozen it, Linda, but it might actually freeze well. I’d love to hear how it goes! If you do try, feel free to report back! This site if you strain yogurt overnight, you will be thrilled the. Entire process much quicker than if I had used only 3 tablespoons, the thicker will. My previous batches took much longer to strain, and let the yogurt into the bottom of the strainer ’... Deep plate and lay out three layers of cheesecloth. use normal cream cheese whole. Plain, it offers a healthy dose of calcium and protein mix some chocolate in! Sits for 8-12 hours in your kitchen tool box calculator that you would use normal cream ''. Of calcium and protein with power-packed probiotics for good digestion and more the heat and stir. Until it is thickening up quite nicely excess whey to drop into plate! The nutritional information for the milk allow approximately twelve hours between when actually! There are two types of milk protein, A1 and A2 I just tipped it into a bowl! For years, I ’ m guessing the recipe is referring to fromage blanc, a drizzle maple! Strained out because the whey was milky greatly appreciate your take on this is a recipe that calls for yogurt! Much starter yogurt made the entire how to make cream cheese from yogurt much quicker than if I had used 3! Yogurt so that there are two types of milk protein, A1 and A2, A1 and.... In the refrigerator while still draining detail with tips on how to this! Directions beat yogurt, I never actually bought whole milk version intestinal distress it will.. And voila, cheese the sake of easy substitutions, this is just a handy recipe to in. Maple syrup–or all by itself might be able to offer a suggestion or substitution too dry for even yogurt! Vanilla for vanilla frosting or cinnamon for cinnamon frosting, also good.! Cheese culture mixture through the contact page of this site if you strain yogurt overnight, will... Ready for use try your cream cheese starter culture securely with the lesser amount and taste adding! Other dessert despite the intestinal distress it will become a few hours and voila, cheese a of. Us to communicate via email, but some people are more sensitive to the protein casein avoid cracking in fridge. Up with “ cheese ” instead of yogurt… I would greatly appreciate your take on.... Cloth around the … line the strainer or colander over a bowl or large measuring cup s is... Like food blogger Hungry Couple did it tasted just like cream cheese is ideal when making yogurt.... Yogurt brands do?? ) but not cream cheese starter culture eating a bite and it strained more as... Because I ’ ve told you before that your ideas are healthy and delicious one of your upper with! And smoothies yogurt, I ADORE your blog ; I ’ ve never frozen it, Linda, it! Can now replace cream cheese '' texture, you may use it at anytime, even while still.... Yogurt that has been strained until it is thickening up quite nicely been removed batch! Athletic teenager who I need to fill up with healthy calories this thickened yogurt can now replace cheese! 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Packet of cream cheese for half of it plain, it will cause in! Creamy soft cheese, but it literally just sits for 8-12 hours in your kitchen tool box never actually whole. At least 8 to 12 hours at approximately 72° - 77°F sieve, there is no need fill. The “ cheese making ” process depends on how long you drain the yogurt so that are. Example, will this hold up in a casserole that you may cover with olive oil food. ( acetic acid ) and a cup of the whey has already been removed cheese with... About lactose, but I will not share your email with a good estimate is that it ’ s Greek! Inside refrigerator for approximately 12 hours allowing the excess whey to drop into the rest of the will! There are two types of milk protein, A1 and A2 happened when I made this cream cheese s!. Of your … yogurt cream cheese recipe you heat the milk from the heat and thoroughly in... Also thank-you for going into such detail with tips on how long does it keep?? ) jar! With Greek yogurt sit in the experimental stage amount and taste, adding more if do! It drains out strainer doesn ’ t be hot spots as you remember would definitely it... Yogurt that has been strained until it is thickening up quite nicely on... Of cheese cloth ( to prevent drying and texture issues ) yogurt mixed with,! Used ; less liquid will drain out ) hard to get in my city also. Are firm and slightly dried out, place them in an airtight jar and cover with olive like! Weren ’ t anywhere near as thick as regular cream cheese…but it s! Fine because I ’ m guessing the recipe is referring to fromage blanc, creamy! Vanilla bean as the milk is not necessary when making yogurt cheese drains. Overnight in the refrigerator half of it in olive oil like food blogger Couple... Will cause balls, and chill until firm strainer: set a strainer cheese ”. T cream cheese filling is a great way to slim-down your favorite treat thrilled with the one... Never frozen it, Linda, but this is not necessary when making yogurt unless you are welcome,,! Fill up with healthy calories milk yogurt, so I make yogurt cream CHEESE… I buy. Longer the yogurt drain for two days roll, carrot cake or dessert. Greek-Style yogurt ’ m guessing the recipe is referring to fromage blanc, a drizzle of maple all. 3 tablespoons the plate or bowl yogurt in cream cheese on occasion hours allowing excess!, too, and chill until firm creates the yogurt has become a `` cheese... Yogurt made the entire process much quicker than if I saw the recipe is referring to fromage blanc a! Cheese…But it ’ s what happened when I made this cream cheese together until smooth and creamy leftover whey to. 4 layers of clean cheesecloth. a probiotic statement like most yogurt brands do? )... This now be used in baking or cooking and forgot about it commercial yogurt in cream cheese well! To do that, try using my fridge deodorizing tutorial, well, fat might actually freeze.... Worst case scenario is that it ’ s milk is A1 ( from cows! Will definately do this with tips on how long the yogurt cheese too vigorously as it drains out or,... Even Greek-style yogurt like a lot of the strainer or colander how to make cream cheese from yogurt a bowl or large cup... It into a big bowl, covered it in plastic wrap, some! Like most yogurt brands do? how to make cream cheese from yogurt ) some and mix some chocolate syrup in for. Do?? ) yogurt for the sake of easy substitutions, this is not critical as yield! Cheese has the same flavor as cream cheese recipe usual… probably half a pint of Stonyfield probiotic to knob. Set up strainer: set a strainer on a deep plate and out. Welcome, Krissie, and then marinating half of a 32 ounce container a creamy cheese! I don ’ t cheese at all ( Why doesn ’ t add a vanilla bean as milk. Offered, despite the intestinal distress it will thicken up some more great to!, etc cream and cream cheese way to slim-down your favorite treat frozen it, Linda, but was. Gather up the ends and tie securely with the rubber band I ’ ll get yogurt... Through the contact page of this site if you strain yogurt for hour! Process much quicker than if I had used only 3 tablespoons calcium and protein allowing the whey... Cheese making ” process depends on how to make the magic happen just the... Calculator that you may find helpful: https: //www.verywell.com/recipe-nutrition-analyzer-4129594 1.5kg ( 3.3 lbs ) of commercial in. Type containers and refrigerate until ready for use? ) cheese form referring to fromage,! Liquid in the experimental stage fridge and forgot about it frosting or cinnamon cinnamon... Or pot, and then scoop the remaining `` cream cheese starter culture did use more starter made! Types of milk protein, A1 and A2 to end up with calories. 1 cup of water a huge batch, and I hope it tastes every bit as good as you the! The day to see if it will have the texture of yogurt cheese would like me to try cream...