Well-Being for Moms

Homemade Cream Cheese

Prep Notes

It doesn't get easier than this. One ingredient, two different end products.


From 1 yogurt you will get about 1/2 the weight cheese and half the weight whey.


  • plain yogurt with live bacteria (see my homemade yogurt recipe for maximal potency)
  • strainer
  • cheese cloth


  1. Line your strainer with cheese cloth, set over a cup.
  2. Plop the yogurt in the lined strainer, let it drip overnight or at least an hour (more time = more thickness).
  3. Serve as regular cream cheese.

*Optionally add salt, herbs, or dried fruit, mix with honey...


Keep the leftover liquid - whey - to use in fermenting vegetables, fish or in baking.

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Recipe by Veronika Bar, of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.