Technically, this would be week 20, but since I was swamped and didn’t get around to posting last week, we will keep with the numerical succession!
This week’s post is a guest post from my friend Lydia at Divine Health from the Inside Out. Lydia is also a fellow Nourished Living Network member, which has allowed me to get to know her better and she is a wonderful gal! She offers nutrition and wellness coaching, so if you’re looking for a little help in that area, giver her a shout! I am thrilled that she stopped by this week to share her homemade cream cheese recipe. Remember when I told you that homemade crème fraîche was the simplest ferment you’d ever make? Well, I’m thinking this cream cheese is right up there with it!
Simple Homemade Cream Cheese
from Lydia of Divine Health
Ingredients
2 quarts organic plain whole milk yogurt (preferably homemade with raw milk from grass fed cows)
OR
2 quarts raw milk
Instructions
Note: If you are using raw milk, you will need to plan ahead. It will take several days for your raw milk to separate. To do this, pour the raw milk in a very clean glass jar and leave it on the counter room temperature until it separates. This can take anywhere from 1 to 4 days, depending on the temperature of your house.
1. Place a large strainer in a bowl and line with a clean dish towel or cheesecloth.
2. Pour your yogurt or the separated milk into the lined bowl.
3. Cover the bowl and let it sit out at room temperature for a few hours or overnight. The yogurt will take longer than the milk to drain. The whey will run into the bowl and the milk solids will stay in the cheesecloth or towel.
4. Tie up the towel or cheesecloth carefully and without squeezing. Then, tie this to a wooden spoon placed across the top of a tall container, like a pitcher so that more whey can drip out. You can also tie it to the handle on one of your cabinets with a bowl underneath (this is what Jessica does). When the whey stop dripping from the sack, the cheese is ready.
5. Pour the whey up in a clean glass jar and store in the fridge. The whey will keep up to 6 months. From this batch, you should end up with about 2 cups of cream cheese.
Lydia is the author of Divine Health From the Inside Out and her desire is to help people live happier, healthier lives through whole food nutrition, proper supplementation, and overall well-being. She is just finishing up her certification from the Nutritional Therapy Association and is also the co-chapter leader for the Weston A. Price Foundation in Delaware County, PA. You can learn more about Lydia on her website. You can also keep up with her on Facebook, Twitter, and Pinterest.
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
I can’t wait to try this!
Lea H @ Nourishing Treasures recently posted..Natural Organic Insect Repellent – that works (review and giveaway!)
I made this and it was delicious! I did have some trouble because my kitchen is too cold, so I put the glass jar full of raw milk into the oven with the light on. It worked perfectly!
Grace recently posted..Cooking and Memories
I have a question. I’ve tried making cream cheese before using raw milk, and it always has a bit of aroma and taste of sour milk. It’s not easy to get over said smell and taste either. Anyone have suggestions as to how I can work with the cream cheese to cover the taste?
Soli – I’ve never made it with raw milk, because I don’t have access to it here, so I can’t answer your question
Hopefully another reader will chime in!