Homemade cream cheese is something that not only dairy farmers can do but also a skill available for every stay-at-home chef on a ketogenic diet. It is simple to make but will require some time and patience, but the result will leave you satisfied with your skills.
What we love about ketogenic living is that you could slowly transform your approach from buying products to making them from home such as almond milk, taco seasonings, ice-cream or this cream cheese.
This recipe will give you a full experience of how a real hand-made cream cheese made in villages a long time ago. It doesn’t require any additional supplies or tools (which is proving the simplicity and natural taste of your cheese).
You can also add, salt, herbs, sweeteners to your cream cheese, depending on what you want to use it for.
This cream cheese can be used in any of your other keto recipes where its listed among other ingredients. It’s also a great dip for your low carb veggies, such as cucumber or celery.
Let’s Ketofy It!
Use a four-layered cheesecloth to cover around the edge of a colander then place it on top of a pan.
Combine sour cream and yogurt in a bowl. Stir well then transfer the mixture to the top of the cheesecloth.
Use the edge of the cloth to cover the mixture then chill in the fridge for 4 hours.
When the cheese becomes firmer, place a plate on top and use a bowl filled with water or a piece of rock basically something heavy to let the liquid continue to drain up to 14 hours, depending on how firm you want your cheese to be.
Once done, remove the cloth and transfer the cheese to a container. Its expiration date should be the same as your yogurt and sour cream.
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How to Make Cream Cheese From Home
- 30 oz yogurt (plain, full fat)
- 15 oz sour cream
- Pinch of salt (optional)
- Line a colander with four-layered cheese cloth and place the colander on top of a pan.
- In a bowl mix the sour cream with yogurt and pour the mixture over the cheese cloth.
- Cover the mixture with the ends of the cloth, transfer to the fridge and let sit for 4 hours. When the mixture begins to get firmer, place a plate on top and load it with something heavy (another bowl filled with water, for example).
- Let the whey drain from the future cheese up to 14 hours. The time depends on how firm you want your cheese to be.
- When the time is up, unwrap the cheese and enjoy!
- Your cream cheese will last as long as your yogurt and sour cream would, so check the expiration date.