How to make
The yogurt that I used to make the delicious cream cheese is very high in fat - 10%, and I used unsweetened cooking cream.
In a bowl I put the yogurt, salt and cream, mixed everything with a fork until a smooth mixture was obtained.
I grabbed a cheesecloth and poured the mixture into it, tied the ends and let the mixture drain for at least 6 hours. If you want the cream cheese to be thicker, as I did, drain for 8 hours.
From the given products 10.5 oz (300 g) of cottage cheese were obtained.
Once the light cream cheese is ready, season it to your liking.
I use it to make my favorite cheesecake.
