In case you didn’t know, I love cheese in all its possible versions, in fact I think it’s impossible not to like a cheese, some are richer than others but I love them all.

The cream cheese couldn’t be less, I’ve had it for breakfast for years and  I’ve rescued a recipe I made a long time ago with yogurt and I loved it because of its flavor and how simple it is.

Ingredientes

Scale

  • 500 gramos de yogur (nosotros utilizamos de soja bio para que fuera vegano)
  • 1/4 de cucharadita de sal

Instructions

  1. In a jar or container we place a cheesecloth , cloth or fabric and we hold it with a rubber band or with the method that occurs to you (you can see a photo below in case you do not get the idea).
  2. Add the yogurt and put it in the fridge for at least 8 hours to extract the whey and leave a cheese consistency. In our case, we leave it for 24 hours.
  3. After that time we remove the cheese, put it in the container in which we want to keep it and add salt. Give it a try because you might like it with more salt than we do, since we’re a bit bland (but only when it comes to salt!).
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