Line a strainer or colander with a kitchen towel and set over a large bowl.
Add the yogurt, cover with a plate and leave overnight.
In the morning, transfer the liquid whey that has dripped into the bowl into a glass jar.
To get the last bit of whey out of the yogurt, tie up the towel and suspend it from a spoon over a container.
After several hours you will have a nice firm cream cheese in the towel and a little bit more whey.
From 1 quart of yogurt you will get about 2 1/2 cups whey and 1 1/2 cups cream cheese.
Whey keeps very well in glass jars in the refrigerator for up to 6 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	353.3 Kcal (1479 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Cholesterol	3.15mg	1%
Sodium	425.86mg	18%
Potassium	1069.38mg	23%
Total Carbs	75.71g	25%
Sugars	47.32g	189%
Dietary Fiber	3.15g	13%
Protein	12.62g	25%
Calcium	277.6mg	28%

Amount Per 100 g
Calories	112 Kcal (469 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Cholesterol	1mg	1%
Sodium	135mg	18%
Potassium	339mg	23%
Total Carbs	24g	25%
Sugars	15g	189%
Dietary Fiber	1g	13%
Protein	4g	25%
Calcium	88mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.4

Points
9

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free

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