• Before we get started, I like to use my whey for a lottof different things, so if you do not want your whey to be salty then do not add the salt.
• If using salt, place your yogurt in a large bowl and add the salt. The salt not only adds flavor to the cheese but also helps to draw out the excess moisture. Mix the salt and yogurt well until it is fully incorporated. If not adding salt simple start with the next step!
• Strain the yogurt to remove the excess liquid. You can use a cheesecloth or a flour sack towel for this process. Line a large colander with the cloth allowing the edges to han aover and place it over a large bowl. Pour the yogurt onto the cloth-lined colander and fold the cloth over the yogurt set something heaveyin top like a can of tomatoes. Allow it to strain for 24 hours in the refrigerator. The longer you strain, the thicker and more concentrated your yogurt cheese will be.
• Once the yogurt has strained, you will be left with a tangy and creamy cheese. At this point, you can choose to add different herbs and spices to add more flavor to your cheese. Fresh herbs like dill, parsley, and chives work well, or you can even add some minced garlic or chopped jalapenos for a spicy kick. Mix in your choice of seasoning to the cheese and shape it into a ball, log, or any desired shape.

cream cheese

• If you did not salt your yogurt before srtaing do it now.
• To add salt now simply Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined.
• Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the ramekin, avoiding creating air pockets. I have little containers for this with a tight-fitting lid because you will still want to keep pressure on. So fold over the cheesecloth and secure with a tight-fitting lid.
• Refrigerate to press and age the cream cheese for 2 days.
• Unwrapp when you are ready to use.