Cream cheese and whey

This is how I learned to make cream cheese and whey from Candy's blog

INGREDIENTS

4 cups of natural full fat (not low fat or fat-free) plain Yoghurt (this can be homemade, or store bought)

EQUIPMENT

- A juice container

- A small strainer with a handle that can sit on top of the juice container

- Some potato sack (can be purchased in the dish towel section at Wal-Mart)

- Plastic wrap

HOW TO MAKE IT

1. Place the strainer over the juice container, and put the potato sack over the strainer.

2. Put the yoghurt onto the potato sack that's in the strainer over the juice container.

3. Place plastic wrap over the top of the yoghurt to prevent contamination, then put the whole contraption into the fridge.

4. Wait 24 hours, then remove the contraption from the fridge. In the juice container will be some yellowish whey, and in the potato sack in the strainer will be cream cheese. :-P

Essentially, you just separated the whey from the cream in the yoghurt. :-)

I usually put the cream cheese in a small container, and it sits on a shelf in the fridge. I pour the whey into a mason jar, and it sits on the top shelf in the fridge. I use the cream cheese on bread quite often, and I use the whey in food preparation a lot.