Cream Cheese and Whey

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.

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.


    1. […] I am about to make another batch of this delicious mustard. I was surprised to find that I haven’t posted this recipe yet as it is one of my favorites. The cream cheese helps to preserve the pungency of the mustard, making a delicious condiment which is also a probiotic if made with home-made cream cheese as shown in this quick video. […]

    2. […] steamed homegrown green beans are delicious with cream cheese and […]

    Leave a Comment