Step 1

Line a mesh strainer with a flour sack towel, cheesecloth, or coffee filters.

Step 2

Place strainer over a bowl or large measuring cup.

Step 3

Pour yogurt into the lined strainer.

Step 4

Place lined strainer with yogurt, which is over the bowl (or measuring cup), into the refrigerator, and allow the yogurt to drain for 24 hours.

Step 5

The yellowish liquid that will accumulate in the bowl or measuring cup is acidic whey. Transfer this to a lidded jar and refrigerate. This will last, refrigerated, for six months. It is rich in probiotics. You can drink it, use it in place of liquid in baked goods, or use it to soak grains.

Step 6

After the yogurt has drained for 24 hours, transfer it to a small container lined with a small flour sack towel, cheesecloth, or coffee filters. (See Video.) And then cover the container with a lid or other weight such a plate.

Step 7

After one week, un-mold the "cream cheese" and store it in the refrigerator to be used in any recipe that calls for cream cheese. This homemade cream cheese will stay fresh, refrigerated, for about 2 weeks.