Cream Cheese and Whey
June 19th, 2007 | Cultured Foods, D.I.Y., cream cheese, Dairy, GAPS, techniques, whey, yoghurt, yogurt
by hellaD | 9 Comments »
Makes about 1 cup cream cheese and 2 cups whey.
This is incredibly easy.
Simply take about 2 quarts or 1 litre yogurt. Put it into a strainer lined with cheesecloth or linen (I use a clean tea-towel) over a bowl.
Wrap it up and let it sit for about 12-24 hours.
Remove the cream cheese from the linen and put the whey in a bottle.
Variations:
Add salt, sumac, ground sesame seeds and cumin to make a nice, quick, healthful dip for vegetables.
Other suggested tasty additions:
chili powder, rosemary, lemon verbena, coriander, basil, lavender, turmeric…basically whatever you love best.
