Cream Cheese from Yogurt Maker
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 18 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 ml milk (fresh milk, 3.8%)
- 200 g natural yourt
- 200 ml cream
- chives
- parsley
- salt
Print Recipe
Pin Recipe Instructions
- Milk, cream and natural yoghurt should have the same temperature: room temperature.
- Put all ingredients in a container and stir together evenly. Pour the mixture into the container of the yoghurt maker and close the container with the corresponding lid. Set the timer for 10 hours.
- After the maturing process in the device is complete, separate the cream cheese from the whey. To do this, place a fine-mesh sieve on a bowl. Now put the cream cheese in the colander and cover. Let the cream cheese drain well in the refrigerator for at least 6 - 8 hours.
- Note: The draining time depends on the desired consistency of the cream cheese. With my device (Rommelsbacher JG80 Jona) it was 12 hours and the cream cheese was nice and creamy.
- Refine the finished cream cheese with salt, chives and parsley.
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