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Cream Cheese

I dare you to find an easier recipe than this one!

All you need is soy yoghurt and salt.

Yep, just two ingredients!

You’ll need about half a liter of yoghurt.

Place a tea towel in a colander or sieve and pour the yoghurt on the tea towel.

Let the yoghurt drain in the fridge overnight.

The next day, throw away the liquid that drained into the bowl. (Please tell me you placed the colander over a bowl!)

What’s left in the towel is the cheese.

Transfer the cheese into a bowl or container and add salt, herbs and garlic to taste.

I also add some ground black pepper, a dash of olive oil and freshly cut chives.

You can keep the cream cheese in a closed container in the fridge for at least 3 days.


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