Making homemade cream cheese is very easy and simple. I incorporated a couple of recipes to find my own way and this is how.

All you need is:

  • Organic yogurt (750ml)
  • 1 tsp Sea salt
  • A strainer (plastic or nylon prefer, Not a metal kind)
  • Cheese cloth (or gauze cloth)
  • A pitcher (or any glass or plastic container)
  • A wooden stick

This is how to make homemade cream cheese:

  1. Set cheese cloth or gauze cloth on a strainer
  2. Pour organic yogurt into it and let liquid seep out (keep the liquid called “whey” for another fermentation)
  3. Leave it in room temperature for a few hours to let most of the liquid seep out
  4. Gather the cloth up and hang it on a wooden stick, let it sit in the glass pitcher (see the picture)
  5. Keep it in the fridge for 24 hours
  6. Open up the cloth and transfer to a bowl
  7. Add 1 tsp sea salt and mix well
  8. Cover and keep in the fridge overnight (or wait for two day to age)
  9. Cream cheese is now thick and ready to be serve
  10. Enjoy on your bagels, use to make cheese cake, pastry, dip, and more!


That’s all!

Homemade cream cheese is: 1. Easy to make, 2. Low in calories, and 3. Easy to digest (because using already fermented milk). I assure you that once you make it, you don’t want to go back to commercial cream cheese anymore.