Ingredients
- 500g lactose-free yoghurt
- Nut milk bag (I use this one), cheesecloth or muslin
Directions
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.
Growning Up and Liking It 