Homemade cream cheese…

Made some cream cheese so we could make our favorite frosting… 🙂

We place a coffee filter in a strainer & pour our plain yogurt in it. Just let it sit all day or overnight & the whey will have all separated out. We have lots of uses for the whey:  soaked oatmeal and lacto-fermented saurkraut or kimchee are just a few of our favorites. 🙂

4 thoughts on “Homemade cream cheese…

    1. Dawn Roberts Post author

      Yep. Funny, I just pulled my Nourishing Traditions cookbook out to find the recipe & realized that what we make is actually a combo of Kimchi & Tsukemono (Korean & Japanese sauerkraut). 1 head of shredded cabbage, 1 bunch of chopped green onions, 1 cup of grated carrots, 3 peeled & minced garlic cloves, 1/2t of dried hot pepper flakes, 2T naturally fermented soy sauce (we use Tamari), 2T juice from lemon, 1T coarse sea salt, & 2T whey. Everything gets pounded in a 9×13 pan until juices are released. Place in 2 wide mouth quart jars & press down firmly w/ pounder until juices come to the top of the cabbage. Top of veggies s/b at least 1″ below top of jar. Cover tightly & keep at room temp for about 3 days before transferring to fridge. 🙂



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