As promised to a few of my lovely friends, here’s a quick post on how to make cream cheese-
Buy 1 litre organic full cream (I use unhomogenised) yoghurt.
Place a tea towel or muslin cloth over a large bowl and pour or spoon contents into middle.
Gather up and clip or tie.
Hang it up somewhere safe in your kitchen and let the whey drip into a bowl. No fancy contraptions in my kitchen, see above, wooden hanger used.
Drain for 12-24 hours.
Store cream cheese in fridge for up to a month.
Freeze the whey in an ice cube tray.
When frozen, then transfer to an airtight container.
This can be used for making mayonnaise and in your fermented produce.
Apparently they are great digestive aids and assiste with mucus forming foods.
Hope your Sunday is blessed,