Cultured Cream Cheese

This is what I do when my batch of yogurt is nearly gone and I want to make a new batch.

1 or 2 cups of homemade yogurt
cheesecloth
large strainer
mixing bowl

Put the strainer over the edges of the mixing bowl so there is room under the strainer. Line the strainer with cheesecloth, folded two times (four layers of cheesecloth). Put the yogurt into the cheesecloth-lined strainer.

Find a pot lid that will cover the yogurt and fit inside, over, or around the strainer. Put the whole contraption into the refrigerator overnight. The whey will drain out of the yogurt into the mixing bowl.

You can save the whey for use in cooking or lacto-fermenting if you like, or just discard it. When the whey has stopped draining, what's left in the strainer is cream cheese! It should be firm enough that you can coax it out of the cheesecloth with a spatula, and it will hold its shape. Add a little sea salt if you like, or leave it sweet. Store it in a covered container. It will be good for up to a week.