How to Make Cream Cheese

Recipe View 5 mins Prepare the Yogurt: Line a colander with 6 thin layers of cheesecloth, setting it over a bowl. Ensure the edges of the cheesecloth hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie the bundle securely with kitchen twine. (5 minutes)

Recipe View 24 hrs Drain the Yogurt: Hang the yogurt bundle partially inside a large bowl or measuring cup, placing it in the refrigerator to drain for 24 hours. Check the liquid level periodically and pour off any excess that accumulates. (24 hours)

Recipe View 5 mins Season and Mix: Unwrap the cheesecloth and transfer the drained cream cheese to a mixing bowl. Sprinkle with kosher salt and mix thoroughly until smooth and evenly combined. (5 minutes)

Recipe View 10 mins Shape the Cream Cheese: Line a 4 1/2-ounce ramekin or small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the prepared ramekin, ensuring no air pockets form. Smooth the top of the cream cheese. (10 minutes)

Recipe View 5 mins Press and Age: Cover the top of the cream cheese with a small circle of plastic wrap, cut to fit inside the ramekin. Fold the cheesecloth over the top and trim any excess. Place another piece of plastic wrap over the ramekin. (5 minutes)

Recipe View 5 mins Apply Pressure: Cut out a small cardboard circle, slightly smaller than the inside of the ramekin. Place the cardboard circle on top of the plastic wrap. Weigh it down with a small, heavy object, such as a can of food. Refrigerate to press and age the cream cheese for 2 days. (5 minutes)

Recipe View 5 mins Unwrap and Serve: Carefully unwrap all the layers of plastic and cheesecloth to reveal the pressed cheese. Invert onto a serving plate, presenting the cheesecloth-marked side up. Refrigerate any leftovers. (5 minutes)