You guys are gonna love this one 🙂
Next grocery trip grab a quart tub of plain organic whole milk yogurt (Stoneyfield and Brown Cow are good brands in my area) – or whole coconut yogurt if you are dairy free, and try this out! Did you know if you drip off the liquid from real whole milk yogurt you will have cream cheese left behind?! And the left over liquid is real, unprocessed, protein packed, and probiotic rich whey. The cream cheese is fantastic on pancakes, apples, or whipped up with berries! And the whey is the perfect addition to any smoothie!
Best part: hands on time is just a couple minutes!
YES organic cream cheese from the store is just fine – so why add the extra step of dripping your own? Well, besides saving some money, in my world having a pint of power packed whey left behind for dozens of recipes is enough of a reason! It’s like getting 2 products for the price of one! The whey can be used to soak oatmeal, rice, and flours to make them more digestible. It can be added to smoothies for the truest whey protein you will ever find! Join me back here tomorrow to learn how to add the whey to the most delicious summer drink to pump up the nutrition 🙂
Here’s what you’ll need:
1 quart plain whole milk yogurt (whole coconut yogurt if you are dairy free!)
1 thin dish towel or cheese cloth (doubled up if using cheese cloth)
- Dump the yogurt into the dish towel (I drape the towel over a bowl to “catch” it all)
- Tie up the ends of the towel to the handle on your cupboards – make sure there is a bowl or container under the towel to catch all the whey. I use a pint mason jar or other empty jar with a lid so I can store it easily.
- Let the yogurt drip 18-24 hours.
- Store the cream cheese in the fridge 3 months, and the whey in the fridge 6 months.
Go ahead and drip off some yogurt today, and join me back here tomorrow to learn how to make a super yummy summer drink you and your family are gonna love 🙂
YOUR TURN!
Let me know how the dripping goes! What do you love cream cheese on?! Do you soak your grains for digestibility?
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March 3, 2013 at 1:51 pmThis is how we make our own Greek yogurt. Except we got tired of using cheese cloth. We’ve moved to using coffee filters which work well & are super cheap.
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January 28, 2013 at 11:12 amAnother simple thing that amazed me! I had know idea it was this easy – I’m impressed! Going to use the cream cheese in potato soup this week!! Thanks!
Elly
January 28, 2013 at 12:23 pm*No idea – oops!
Renee
March 3, 2013 at 1:33 pmGreat! That sounds so yummy!
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August 2, 2012 at 6:21 amThank You! I made this and it was awesome in a batch of cream cheese brownies. My kitchen cabinets don’t have knobs or handles, so I used my banana hanger–I placed a small bowl on the platform, then hung my yogurt on the banana hook (this had the advantage of being easily movable when I needed my counter space.)
I have learned so much reading your and other blogs. Thank you.
Renee
August 2, 2012 at 1:12 pmMary Beth thank you so much for coming back to let me know! I LOVE the banana hanger idea! Perfect!
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