Cream cheese is a type of cheese made of plain yogurt and salt.
Popular in North America, its origin is attributed to the city of Philadelphia and its surroundings in the 1870s (one of the most common marks is Philadelphia).
In North America, it is spread on bagels, crackers or bread, and used in cheesecake and in many dishes or desserts. It can accompany many cakes or pies. Rich in fat, it is also used in sauces instead of crème fraîche.
|Level of difficulty : easy|
|Prep time : 10 min|
|Rest time : 24 hours|
|Cook time : –|
|Total time : 10 min + 24 h (draining)|
|Yield : about 1 cup of cheese|
|4 cups plain yogurt|
|3 tsp salt|
- Put the yogurt and salt in a bowl and mix.
- Place a towel in a colander and pour the mixture into it.
- Let drain in the sink for 2 hours then close the towel.
- Tie a string around a stick and hang over a container.
- Press the towel and put in the refrigerator for 24 hours.
- Use and taste!
- For a light cream cheese, use low fat yogurt and let run for a few more hours (low fat yogurt is much more liquid).