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   DIR Return to: Sour Cream Recipes!!!
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       #Post#: 61--------------------------------------------------
       Homemade Cream Cheese!!!
   DIR By: Hummingbird
       Date: August 2, 2012, 7:59 am
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       1 quart homemade or store-bought plain yogurt (whole milk or
       low-fat, depending on your preference)
       Instructions
       Place a clean kitchen towel or clean muslin in a colander. Place
       the colander in a bowl that is large enough to hold it. Add the
       yogurt to the lined colander and wrap the towel over the top to
       cover (or use a plate). Leave this to drain for about 5 hours in
       the refrigerator. If you want a thicker consistency, leave it
       longer, making sure to empty what is draining so it doesn't
       reach the bottom of the colander and get reabsorbed. Store your
       finished cream cheese in a resealable container in the fridge.
       Better yet, use one of your old packaged cream cheese containers
       to do the job!
       Your cream cheese will last as long as your yogurt would, so if
       you used purchased yogurt (rather than making it yourself),
       check the expiration date and use that as your guide. (I highly
       recommend trying to make the yogurt yourself since this will cut
       down on additional waste especially if you can get your milk in
       returnable glass bottles.) If you want to get fancy, you can add
       flavorings to your cream cheese. Try adding homemade strawberry
       jam for strawberry-flavored cream cheese. If you spent time
       dehydrating onions, then adding those (or fresh green onions)
       and chives from your garden will make a tasty chive-and-onion
       cream cheese spread.
       Homemade Sour Cream
       
       1 cup heavy cream
       1/4 cup sour cream or buttermilk (or even white vinegar will
       work)
       Instructions
       In a screw-top jar or mason jar with lid, combine the heavy
       cream and sour cream (or buttermilk). Shake the ingredients up a
       bit to thoroughly mix and let stand, covered, at room
       temperature for about 24 hours or until it becomes very thick.
       You can store your sour cream in the refrigerator in the
       original jar you mixed it in (or use some other resealable
       container) for up to one week. Make sure that your sour cream is
       well chilled before using.
       If you want to make a lighter sour cream, substitute whole milk
       for 1/2 cup of the heavy cream.
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