Summary

Ingredients

• 800 ml milk (fresh milk, 3.8%)
• 200 g natural yourt
• 200 ml cream
• chives
• parsley
• salt

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Instructions

1. Milk, cream and natural yoghurt should have the same temperature: room temperature.
2. 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.
3. 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.
4. 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.
5. Refine the finished cream cheese with salt, chives and parsley.