- 500g lactose-free yoghurt
- Nut milk bag (I use this one), cheesecloth or muslin
1. Pour the yoghurt into the milk bag or cheesecloth. The process starts right away, so make sure you’ve got a bowl underneath to catch the whey. My milk bag comes with strings, so I simply attach the strings to my cupboard doorknob and dangle the bag over a bowl.
2. Drain the yoghurt for 6-24 hours (depending on how quickly you need it). The cream cheese will keep in the fridge for up to a month.