Cream Cheese

 Is is so easy to make, but you do need about a week. You can use greek yogurt, but it will give it more of a tangy taste.  

CREAM CHEESE 

(makes about 16 ounces)

Ingredients:

*1 (32 ounce) container of whole milk plain yogurt 

Directions:

~Line a mesh strainer with cheesecloth or a tea towel.

~Place the strainer over a container that is large enough to catch the liquid (whey) that drains from the yogurt.

~Pour yogurt into the strainer and cover.

~Refrigerate for 24 hours.

~Line a small container that has a lid with paper towel or cheesecloth.

~Place yogurt into a container and put the lid on.

~Refrigerate for 1 week.

~Remove paper towel/cheesecloth and enjoy.