I’m not the hugest fan of cream cheese, except for strawberry cream cheese on a soft, Lenders plain bagel oh-my-word, but it’s grown on me some.  I used to hate cheesecake; now I really enjoy it, the fluffier the better.  I don’t gag anymore with cream cheese frosting.  I’ve figured out how to incorporate that lovely Neufchatel cream cheese into a lot of great desserts.  You know, baby steps.  

So this looked like a good technique to have on hand.  You have more control over your ingredients, because I find it’s easier to find organic yogurt than organic cream cheese, and you know about those hormones fed to dairy cows to up their production.  Ew.  And I always like easy recipes that allow me to make ingredients for recipes from fresh base ingredients (it’s amazing how many chemicals can get into even a “wholesome” recipe from tainted ingredients).  My mother emailed me a link to this site, SaveOurBones.com.

Amazing! This Bone Healthy Cream Cheese Makes Itself

A few days ago, I stumbled upon a recipe that really caught my attention. Not only because it’s super-easy to make and can be used in a myriad of ways, but also because it “converts” an acidifying food into an alkalizing food. I’ll explain.

As you know by now, cream cheese (and all cheeses) are acidifying foods. If you’re following theSave Our Bones Program, you know that you could still eat it if balanced properly with other alkalizing foods.

But with this new cream cheese recipe, you don’t have to even worry about that!

I Was Eager to Try the New Recipe

It turns out I had the necessary ingredient (yes, there’s only one: plain unsweetened yogurt) and utensils at home, so last night, I decided to give the recipe a try. As I was lining up all the recipe items on my kitchen counter, the thought of sharing this tasty experiment with the community suddenly crossed my mind.

With that in mind, I used my phone camera to take pictures every step of the way.

Here they are, along with the easy step-by-step instructions:

Ingredients:

  • Unsweetened yogurt (which is alkalizing). I used Stonyfield’s Organic Plain Yogurt.

Step 1:

Place a strainer or any container with small perforations (I used a rice washer) inside a bowl.

Step 2:

Take cheese cloth, double-layer it, and place it on top of the strainer. Or you can use two coffee filters instead of the cheese cloth. One goes on top of the strainer, and the second one on top of the yogurt, covering it.

Step 3:

Spoon the yogurt inside the cheese cloth and tie it on top so it’s all closed, like a bag. I used a rubber band.

Tip: for every cup of yogurt, you’ll get approximately a half a cup of cream cheese.

You’ll notice that the whey starts to separate almost immediately.

Step 4:

Place in the refrigerator and leave it overnight, anywhere from 8 to 12 hours. For a more solid cream cheese, leave in the refrigerator for 12 hours.

Step 5:

The next morning, spoon the cream cheese into a container with a lid. And make sure you don’t throw out the whey that collected at the bottom of the container! Whey is excellent for your bones, your immune system, and much more. You can add the whey to your favorite smoothie or soup.

Step 6:

Enjoy it plain or sprinkled with your favorite fresh or dried herbs.

I can’t wait for you to try this for yourself. And as always, let me know how it goes!

Till next time,